ALMOND FLOUR BLUEBERRY NUT MUFFINS

Almond Flour Blueberry Nut Muffins image

These muffins are gluten free, dairy free, and low carb. And they taste awesome! I have made these for people without any diet restrictions and they absolutely love them. The almond flour keeps these muffins nice and moist, and let's be honest... who doesn't love blueberry muffins? They are perfect for breakfast, snack, or dessert. Keep in airtight container up to one week.

Provided by Living Smart Girl

Time 40m

Yield 12

Number Of Ingredients 10

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Ingredients

1 cup blanched almond flour
⅛ teaspoon baking soda
1 pinch salt
½ cup coconut milk
1 large egg, at room temperature
2 tablespoons coconut oil, melted
2 tablespoons raw honey
1 teaspoon vanilla extract
¼ cup blueberries
¼ cup chopped nuts

Steps:

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

Nutrition Facts : Calories 133.9 calories, Carbohydrate 6.2 g, Cholesterol 15.5 mg, Fat 11.4 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 4.4 g, Sodium 33.3 mg, Sugar 3.7 g