FLOURLESS BLUEBERRY MUFFINS
These gluten-free and naturally sweetened Flourless Blueberry Muffins are made with coconut and almond flours and flavored with ripe bananas and maple syrup. A much healthier blueberry muffin that you can serve to your family.
Provided by Aysegul Sanford
Categories Breakfast
Time 37m
Number Of Ingredients 10
Steps:
- Preheat your oven to 425 F (218 Celsius) degrees. Line a 12-cup muffin pan with muffin liners and gently spray with cooking spray.
- In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, whisk together the mashed bananas, maple syrup, oil, eggs, and vanilla extract.
- Stir in the wet ingredients into the dry ingredients. Stir until they are well mixed.
- Gently fold the blueberries into the batter.
- Divide the batter among the prepared muffin cups.
- Bake until, muffins are dark golden brown and a toothpick inserted in the middle comes out clean, 18-22 minutes.
- Let the muffins cool in the pan for 15-20 minutes and serve.
Nutrition Facts : Calories 162 kcal, Sugar 9 g, Sodium 141 mg, Fat 10 g, SaturatedFat 4 g, Carbohydrate 17 g, Fiber 4 g, Protein 4 g, Cholesterol 27 mg, ServingSize 1 serving
GLUTEN FREE BLUEBERRY MUFFINS RECIPE (WITH ALMOND FLOUR)
Gluten Free Blueberry Muffins recipe made with protein packed almond flour. Just 7-Ingredients, this blueberry muffin is easy to make, moist, and perfectly sweetened. It's heaven in muffin form. (Gluten-Free, Dairy-Free, Low-Sugar)
Provided by Linnie
Categories Breakfast
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F.
- Prepare muffin tin with muffin liners or grease.
- Add all ingredients except the blueberries into a large bowl. Mix together until texture thickens and ingredients are combined.
- Fold in blueberries.
- Spoon batter evenly between muffin pan filling them almost full. (See Video)
- Bake for 20-25 minutes.
Nutrition Facts : Serving size 1 muffinCalories
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.
ALMOND FLOUR BLUEBERRY MUFFINS (GLUTEN FREE)
Looking to mix up your morning routine of cereal and milk? In need of a small sweet after dinner? These almond flour blueberry muffins with lemon zest always hit the spot. The best part? You can't even tell they're gluten free (yeah, yeah, I know, you've heard that one before).
Provided by Gluten Free B
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
- Combine almond flour and baking soda in a large bowl.
- Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 9 g, Cholesterol 46.5 mg, Fat 11.6 g, Fiber 2.5 g, Protein 6.1 g, SaturatedFat 1.2 g, Sodium 70.2 mg, Sugar 4.7 g
BANANA BLUEBERRY ALMOND FLOUR MUFFINS (GLUTEN-FREE)
Delicious, healthy, quick, and easy gluten-free muffins! You can mix any fruits, vegetables, nuts, or seeds into this recipe by replacing the bananas and blueberries with whatever fruit you want. Enjoy!
Provided by jessafries
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 1h
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
- Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 20.2 g, Cholesterol 93 mg, Fat 8 g, Fiber 1.2 g, Protein 14.8 g, SaturatedFat 1.3 g, Sodium 116.5 mg, Sugar 9 g
ALMOND FLOUR BLUEBERRY MUFFINS
These almond flour blueberry muffins are simple to make, tender, and healthy! Perfect for grab-n-go breakfast.
Provided by Take Your Health Back Now!
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 203 calories, Carbohydrate 10.6 g, Cholesterol 46.5 mg, Fat 16.1 g, Fiber 2.6 g, Protein 6 g, SaturatedFat 5.1 g, Sodium 119.2 mg, Sugar 5.9 g
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