Gluten Free Dairy Free Blueberry Muffins
The best gluten free dairy free blueberry muffins! These healthy, kid friendly muffins are made with almond butter and coconut flour, which will naturally leave you with a more filling and more protein rich treat. A little sweetness from maple syrup paired with a burst of fruity goodness from anti-oxidant rich juicy blueberries will leave you with muffins you feel SO GOOD serving to your family. Make a batch today to enjoy!
Ingredients
- 2 eggs
- 1 cup almond butter
- 1/4 cup maple syrup, (or honey)
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 tbsp coconut flour
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees F. Prepare a regular muffin tin for 10 muffins by lining with paper liners or silicone muffin cups.
- To a large bowl add the egg, almond butter, maple syrup, apple cider vinegar, and vanilla extract. Mix until fully combined.
- Next you'll add the dry ingredients right in with the wet ingredients. The coconut flour, cinnamon, baking soda, and sea salt go in the bowl, then you mix it all together. The mixture will be very thick.
- Stir in the blueberries, reserving a few to top the muffins with.
- Using a measuring cup, scoop the thick muffin mixture into prepared muffin liners. On the muffin tops add the reserved blueberries.
- Bake muffins for 15-17 minutes, or until a toothpick is inserted into the center of a muffin and it comes out clean. Cool before eating.
Video
Nutrition
Calories: 204kcal, Carbohydrates: 13g, Protein: 7g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 33mg, Sodium: 102mg, Potassium: 230mg, Fiber: 3g, Sugar: 8g, Vitamin A: 56IU, Vitamin C: 1mg, Calcium: 102mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!