Make This New Vegan Blueberry Muffin Recipe Amazing Way To Start Your Day
- 2 cups almond flour ((low-carb, high-fiber))
- 1/2 cup erythritol ((natural sugar substitute))
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened almond milk
- 1/4 cup cup coconut oil ((melted))
- 1 flax egg ((1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 15 minutes))
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- Dry Ingredients
In a large bowl, mix together the almond flour, erythritol, baking powder, and salt.
- Wet Ingredients
In another bowl, combine the almond milk, melted coconut oil, flax egg, and vanilla extract.
- Combine and Add Blueberries:
Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the blueberries.
- Fill Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serving Size 1
Servings 12
- Amount Per Serving
- Calories 190kcal
- Calories from Fat 126kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 6g30%
- Sodium 55mg3%
- Potassium 80mg3%
- Total Carbohydrate 8g3%
- Dietary Fiber 28g113%
- Sugars 1.25g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.