This recipe (borrowed and modified from 'The Lemon Bowl') is not only gluten-free, but it is low carb and absolutely delicious!
I made this recipe (without the salt) for Gray and he absolutely devoured them! Try this recipe for you and for your little ones if you're looking for a healthy treat.
Ingredients:
2 cups almond flour
1 tsp baking powder
1/8 tsp salt
2 eggs
2 egg whites
2 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
1/4 cup maple syrup
1 tsp vanilla extract
1 cup fresh blueberries
Instructions:
Preheat oven to 350 degrees
Mix together dry ingredients (flour, salt, baking powder)
In separate bowl, combine eggs, olive oil, lemon juice, lemon zest, maple syrup and vanilla. Whisk ingredients
Add wet ingredients to dry ingredients and mix well
Fold in blueberries
Grease muffin tin and use ice cream scooper to evenly distribute muffin mix
Bake for 25 mins
ENJOY! :)
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