Almond Flour Blueberry Muffins
Low carb/sugar, gluten-free, organic, moist muffins packed with healthy ingredients and perfect for a morning coffee or lunch box.
Ingredients
- 250 g almond flour blanched
- 60 g organic coconut sugar approx 4 tbsp
- 3 pcs eggs large, organic
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ organic lemon zest+juice to activate the bicarbonate
- 60 g organic butter melted and slightly cooled
- ½ tsp salt sea/rock
- 100 ml almond milk unsweetened
- 2 tbsp chia seeds
- 2 pcs organic bananas extra ripe
- 100 g blueberries organic
- 1 tsp vanilla extract
- 2 tbsp almond flakes optional
Instructions
- Line up a muffin tray with paper cases. Preheat the oven to 180°C/356°F/gas mark 4
- In a large bowl, mix the sifted dry ingredients. Add the chia seeds and salt.
- In a separate bowl, mash the bananas with a fork or blender. Add the eggs (optionally, separate and batter the egg whites until firm), sugar, milk, melted butter, lemon zest, vanilla and mix.
- Pour the wet mix over the dry ingredients and mix to incorporate nicely.
- Add the juice of half a lemon (it will activate the bicarbonate of soda).
- In the end, add the blueberries and mix gently using a large spatula.
- Fill each muffin paper case 2/3 with the batter.
- Optionally, sprinkle almond flakes or add extra blueberries.
- Bake on the middle rake for 25-30 minutes or until golden brown. Check with a toothpick that all the muffins are thoroughly baked.
- Allow the muffins to cool completely before serving.
Notes
Almond flour muffins can be stores in an airtight container in the fridge for up to three days or frozen for up to three months.
Any left over almond flour should be kept in the fridge (follow the guidance notes on the label).
This almond flour blueberry recipe is quite versatile and easy to adapt to ketogenic, paleo or vegan diets by using specific substitutes you each particular diet.
For more variety, divide the batter and add one tbsp of ground coffee to half of it or one tbsp of organic cacao powder for chocolate muffins. Decorate with coffee beans/organic cocoa nibs/low sugar chocolate chips.