I used to eat muffins a lot. I even had a muffin top to prove it. Generally, I prefer to avoid both muffins and their tops. They just love to take complete control of my waistline.
However, as I learn more about baking with alternate flours and lower sugar content, I can once again indulge, (bulge-free) in my secret love: muffins! Dowd & Rogers makes my favorite brand of gluten-free almond flour. You can order it here.
The second best part of this recipe: It’s so easy! Whip it together in one bowl, whisk away, bake and eat. Enjoy!
Almond Blueberry Muffins
Ingredients
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup coconut oil
- 1/2 cup maple syrup
- 4 eggs
- 2 teaspoons vanilla
- 1 cup blueberries
- 2 tbsp (optional)
Instructions
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Preheat oven to 180°C / 350°F
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Grease muffin tins with a little bit of coconut oil. Sometimes I like to use paper liners.
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In a large mixing bowl whisk flour, hemp seeds (if using), baking soda, salt, and cinnamon.
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Melt coconut oil.
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Add oil, syrup, eggs and vanilla. Whisk to combine.
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Fold in blueberries.
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Pour muffin batter into prepared muffin tins. Muffins will rise so leave room at the top!
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Bake for 20 minutes or until muffins are set and lightly golden. I like to check them every 5 minutes so they don’t burn.
Recipe Notes
Do not open the oven while these are baking or they may flop!
Freeze in airtight containers or freezer zip lock bags. They will keep for a few months.
