Almond Flour Blueberry Nut Muffins

These moist almond flour blueberry nut muffins are perfect to serve at breakfast, snacktime, or even dessert!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 134 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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

Step 4

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.