Prep Time: 10 minCook Time: 20 minTotal Time: 30 mins
These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.
2 finely ground almond flour
1/2 baking soda
1/4 cups coconut oil, melted and cooled
1/4 cups pure maple syrup
1 lemon zest
1 vanilla extract
1 cup frozen blueberries
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.
Serving Size 12
Amount Per Serving
% Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.