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Blueberry Mini Muffins (GF)

Makes 24 mini muffins

Ingredients - Muffins: 
  • 2 cups almond flour
  • 1/4 cup dark brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 2 Tablespoons olive oil
  • 2 Tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup frozen wild blueberries

Instructions: 
  • Heat oven to 375F. Line mini muffin pan with 24 mini muffin cup liners (or grease with butter/olive oil).
  • Mix almond flour, brown sugar, baking soda and salt in large bowl.  Use your hand to remove all lumps if necessary.
  • In separate bowl, add eggs, oil, honey, vanilla and almond extract and mix well.  Add to flour mixture and mix well. 
  • Add blueberries and mix carefully (over mixing will cause the blue coloring to run throughout the batter). 
  • Spoon the batter into the muffin cups (divide evenly among all cups).  Batter will come close to top of cup. 
  • Bake for 15 minutes or until golden brown and toothpick inserted into center comes out clean. 
  • Cool and serve! (Can be stored in fridge for up to 5 days and freezer for up to 3 months). 

Nutrition Info Per Serving (1 mini muffin): 
Calories 83.9
Total Fat 6.2 g
Saturated Fat 0.6 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 1.0 g
Cholesterol 15.5 mg
Sodium 56.4 mg
Potassium 8.9 mg
Total Carbohydrate 5.9 g
Dietary Fiber 1.1 g
Sugars 4.0 g
Protein 2.5 g
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