Description
These Almond Flour Blueberry Muffins are light, fluffy, naturally gluten-free, and packed with juicy blueberries. Perfect for a quick breakfast or healthy snack.
Ingrédients
Scale
- 2 cups blanched almond flour
- Granular monk fruit sweetener blend
- Baking powder
- Pinch of sea salt
- Melted coconut oil
- Unsweetened almond milk
- Egg whites
- Fresh blueberries
Instructions
- Preheat the oven to 175°C (350°F).
- Grease a muffin tin or line it with muffin liners.
- In a large bowl, whisk together almond flour, monk fruit sweetener, baking powder, and sea salt.
- Add melted coconut oil, almond milk, and egg whites.
- Mix until a thick batter forms.
- Gently fold in the fresh blueberries.
- Spoon the batter evenly into the prepared muffin tin.
- Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool before serving.
Notes
For best results, use fresh blueberries and avoid overmixing the batter. Store leftovers in an airtight container for up to 3 days.
- Temps de préparation: 10 minutes
- Temps de cuisson: 20 minutes
- Catégorie: Petit-déjeuner
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 muffin
- Calories: 180
- Sucre: 3g
- Sodium: 120mg
- Graisse: 14g
- Graisse saturée: 5g
- Graisses insaturées: 8g
- Gras trans: 0g
- Glucides: 8g
- Fibres: 3g
- Protéine: 6g
- Cholestérol: 0mg