ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER
I got this recipe off the internet. These are truly the best almond flour muffins ever. My granddaughter was just diagnosed with Celiac Disease and I have been looking for a great gluten free muffin and I finally hit the mark with this recipe.
Provided by Lighthouse Rita
Categories Breakfast
Time 33m
Yield 24 mini muffins, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven 350 degrees.
- Mix dry ingredients.
- Mix liquid ingredients in separate bowl.
- Add liquid ingredients to dry ingredients and gently mix.
- Gently fold in blueberries.
- Put into prepared muffin cups.
- If making mini muffins cook for 15 minute or when toothpick comes out clean.
- If making big muffins cook for 20-23 minute or when toothpick comes out clean.
- Cool for 5 minutes and enjoy. Yum!
Nutrition Facts : Calories 96.8, Fat 5.1, SaturatedFat 0.7, Cholesterol 37.2, Sodium 135.7, Carbohydrate 11.9, Fiber 0.3, Sugar 11.3, Protein 1.4
EGGLESS BLUEBERRY MUFFINS WITH APPLESAUCE, ALMOND MILK, AND ALMOND FLOUR
After developing an egg and dairy allergy, these are a good option. Sprinkle tops with sugar and cinnamon if you want a little extra sweetness.
Provided by paula
Categories Whole Wheat Muffins
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk almond meal, flour, baking powder, cinnamon, and salt together in a bowl; add blueberries and stir to coat. Make a well in the center of the blueberry mixture; pour applesauce, almond milk, honey, and coconut oil into well and stir until batter is just combined. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 20.7 g, Fat 6.7 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 4.4 g, Sodium 227.4 mg, Sugar 9.4 g
FLOURLESS ALMOND-BLUEBERRY MUFFINS
No one will miss the flour in these pillowy-soft breakfast muffins, which are naturally gluten-free, grain-free and kosher for Passover.
Provided by Anna Stockwell
Categories Breakfast Wheat/Gluten-Free Muffin Blueberry Almond Passover Kosher for Passover Bake Spring Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line a standard 12-cup muffin pan with paper liners. Whisk almond meal and cinnamon in a medium bowl; set aside.
- Using an electric mixer on high speed, beat egg yolks, granulated sugar, and vanilla in a large bowl until pale and doubled in size, about 3 minutes. Add almond meal mixture and applesauce and stir just to combine.
- Using electric mixer on high speed, beat egg whites and salt in another large bowl until stiff peaks form, about 3 minutes. Add half of egg white mixture to almond meal mixture and fold to combine, then add remaining egg white mixture and fold to combine. Gently fold in blueberries.
- Divide batter among muffin cups and top with almonds and demerara sugar. Bake muffins until tops are golden brown and a tester inserted into the center comes out clean, about 30 minutes. Transfer to a wire rack and let cool in pan at least 10 minutes before serving.
- Do Ahead
- Muffins can be made 3 days ahead. Store in an airtight container at room temperature.
EGGLESS BLUEBERRY MUFFINS WITH APPLESAUCE, ALMOND MILK, AND ALMOND FLOUR
After developing an egg and dairy allergy, these are a good option. Sprinkle tops with sugar and cinnamon if you want a little extra sweetness.
Provided by paula
Categories Whole Wheat Muffins
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Whisk almond meal, flour, baking powder, cinnamon, and salt together in a bowl; add blueberries and stir to coat. Make a well in the center of the blueberry mixture; pour applesauce, almond milk, honey, and coconut oil into well and stir until batter is just combined. Pour batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 153.2 calories, Carbohydrate 20.7 g, Fat 6.7 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 4.4 g, Sodium 227.4 mg, Sugar 9.4 g
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