Panadería
Almond Flour Blueberry Muffins
40 minPara 9Nutri-Score C€€
C
40 min
40 minAlmond Flour Blueberry Muffins
receta de
Carine Claudepierre
@theconsciousplantkitchen
2 recetas
2 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
almond flour (sifted)Frutos secos y semillas200 g
blueberries (fresh or frozen)Frutas y verduras150 g
maple syrupDespensa80 ml
plant-based milk (lukewarm)Bebidas120 ml
applesauce (unsweetened)Despensa60 g- baking powderDespensa8 g
- vanilla extractDespensa5 ml
cinnamon (ground)Especias2 g
saltEspecias2 g
por ración
Nutrición
158kcal
- Carbohidratos
- 9 g
- Proteínas
- 5 g
- Grasas
- 12 g
lo que usará
Utensilios
Bol ×2
Molde para magdalenas
Varillas
Horno
paso a paso
Preparación
- Paso 1
Preheat the oven
- Preheat the oven to 180 °C and line a muffin pan with paper liners.
- Paso 2
Mix the dry ingredients
- In a bowl, whisk together the almond flour, baking powder, cinnamon and salt.
- Paso 3
Combine the wet ingredients
- In another bowl, whisk the plant-based milk, maple syrup, applesauce and vanilla extract until smooth.
- Paso 4
Make the batter
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the blueberries.
- Paso 5
Fill the muffin pan
- Divide the batter between the muffin cups, filling each about three-quarters full.
- Paso 6
Bake the muffins
- Bake until golden and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer to a cooling rack.
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