Almond Flour Blueberry Nut Muffins

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.

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

Ingredients

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