Flourless Almond Blueberry Muffins Food

GLUTEN FREE BLUEBERRY MUFFINS RECIPE (WITH ALMOND FLOUR)

Steps:

• Preheat oven to 350 F.
• Prepare muffin tin with muffin liners or grease.
• Add all ingredients except the blueberries into a large bowl. Mix together until texture thickens and ingredients are combined.
• Fold in blueberries.
• Spoon batter evenly between muffin pan filling them almost full. (See Video)
• Bake for 20-25 minutes.

FLOURLESS BLUEBERRY MUFFINS

Steps:

• Preheat your oven to 425 F (218 Celsius) degrees. Line a 12-cup muffin pan with muffin liners and gently spray with cooking spray.
• In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt.
• In a separate bowl, whisk together the mashed bananas, maple syrup, oil, eggs, and vanilla extract.
• Stir in the wet ingredients into the dry ingredients. Stir until they are well mixed.
• Gently fold the blueberries into the batter.
• Divide the batter among the prepared muffin cups.
• Bake until, muffins are dark golden brown and a toothpick inserted in the middle comes out clean, 18-22 minutes.
• Let the muffins cool in the pan for 15-20 minutes and serve.

ALMOND FLOUR BLUEBERRY MUFFINS (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Combine almond flour and baking soda in a large bowl.
• Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.

HEALTHY FLOURLESS BLUEBERRY BREAKFAST MUFFINS

Steps:

• Preheat the oven to 350. Grease a 10-12 count muffin tin generously with cooking spray/oil and set aside.
• In a large mixing bowl, combine the dry ingredients and mix well.
• In a small bowl, whisk the milk, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and maple syrup and applesauce for paleo option) and mix very well until a batter is formed.
• Using a heaping 1/4 cup, pour the muffin batter into the greased muffin tin. Bake for around 30-35 minutes (For paleo option, it can be up to 55 minutes, depending on the coconut flour) or until golden brown on top and a toothpick comes on clean. Remove from oven and allow to cool for 5 minutes in the muffin tin, before removing to a wire rack to cool completely.

ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.