Almond Flour Blueberry Muffins


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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