3 years ago
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Almond Lemon Blueberry Muffins (grain-free, gluten-free, dairy-free)
I know, I know, you must be thinking. What's IN this muffin?! No dairy, no grains, no gluten?! Trust me, they're so tasty you won't even think twice about no dairy :) Ingredients 2½ cups blanched almond flour (not almond meal or any other type of flour) 1 teaspoon baking soda ¼ teaspoon salt 2 eggs 6 tablespoons honey 4½ tbsp coconut oil, melted 2 teaspoons lemon extract zest of 3 lemons 1¼ cup fresh blueberries sliced almonds, optional Directions Preheat your oven to 350°F / 175°C. Line a 12 cup muffin tin with muffin liners. Combine the almond flour, baking soda and salt in a medium bowl. In another medium bowl, combine the eggs, honey, melted coconut oil, lemon extract and zest. Fold the almond flour mixture into the wet mixture and then fold in the blueberries. Fill each of the 12 liners about halfway. If you like, sprinkle some sliced almonds over the top. Bake for 20 minutes. A toothpick inserted in the middle should come out clean and they should be golden brown. Immediately turn out onto a wire rack to cool. They tend to get greasy if you let them sit in the pan. Notes I've tried these with frozen blueberries, which is what I normally use in my muffins, but they came out soggy. So use fresh!
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