Almond Flour Muffins

These almond flour muffins are a delightful gluten-free breakfast option that are both fluffy and flavorful. With a hint of vanilla and the sweetness of honey, they make for a perfect start to your day.

Ingredients

• Almond flour - 120 grams
• Baking powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Egg - 1 large
• Honey - 2 tablespoons
• Milk (dairy or non-dairy) - 60 ml
• Vanilla extract - 1 teaspoon
• Coconut oil (melted) - 2 tablespoons
• Blueberries (fresh or frozen) - 50 grams

Steps

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it with coconut oil.
2. In a mixing bowl, combine the almond flour, baking powder, and salt, mixing well.
3. In a separate bowl, whisk together the egg, honey, milk, vanilla extract, and melted coconut oil until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Gently fold in the blueberries, being careful not to overmix.
6. Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
7. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 100 mg
• Cholesterol: 186 mg
• Total Fat: 12 g
• Saturated Fat: 5 g
• Unsaturated Fat: 7 g
• Water: 0.06 L

Health Benefits

• Rich in healthy fats from almond flour, promoting heart health.
• High in protein, which helps in muscle building and repair.

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