Name: Almond Flour Blueberry Nut Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Blanched almond flour - 1 cup; Baking soda - ⅛ teaspoon; Salt - 1 pinch; Coconut milk - ½ cup; Egg, at room temperature - 1 large; Coconut oil, melted - 2 tablespoons; Raw honey - 2 tablespoons; Vanilla extract - 1 teaspoon; Blueberries - ¼ cup; Chopped nuts - ¼ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Almond Flour Blueberry Nut Muffins

1. Blanched almond flour - 1 cup

2. Baking soda - ⅛ teaspoon

3. Salt - 1 pinch

4. Coconut milk - ½ cup

5. Egg, at room temperature - 1 large

6. Coconut oil, melted - 2 tablespoons

7. Raw honey - 2 tablespoons

8. Vanilla extract - 1 teaspoon

9. Blueberries - ¼ cup

10. Chopped nuts - ¼ cup

How to cook deliciously - Almond Flour Blueberry Nut Muffins

1. Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or use a silicone muffin tin.

2. Stage

Mix almond flour, baking soda, and salt together in a bowl.

3. Stage

Whisk coconut milk, egg, coconut oil, honey, and vanilla together in a separate bowl. Add dry ingredients and mix together with a rubber spatula; do not overmix. Gently fold in blueberries and nuts. Pour into the prepared muffin cups.

4. Stage

Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.