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Almond Flour Blueberry Muffins
Bakery

Almond Flour Blueberry Muffins

40 minServes 9Nutri-Score C€€
from @theconsciousplantkitchen2 imports0 cooked
Adapt this recipe

what you need

Ingredients

9 people
  • almond flour (sifted)Nuts & seeds200 g
  • blueberries (fresh or frozen)Produce150 g
  • maple syrupPantry80 ml
  • plant-based milk (lukewarm)Beverages120 ml
  • applesauce (unsweetened)Pantry60 g
  • baking powderPantry8 g
  • vanilla extractPantry5 ml
  • cinnamon (ground)Spices2 g
  • saltSpices2 g

per serving

Nutrition

158kcal

Carbs
9 g
Proteins
5 g
Fat
12 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Muffin pan
  • Whisk
  • Oven

step by step

Method

  1. Preheat the oven

    • Preheat the oven to 180 °C and line a muffin pan with paper liners.
    Step 1

  2. Mix the dry ingredients

    • In a bowl, whisk together the almond flour, baking powder, cinnamon and salt.
    Step 2

  3. Combine the wet ingredients

    • In another bowl, whisk the plant-based milk, maple syrup, applesauce and vanilla extract until smooth.
    Step 3

  4. Make the batter

    • Pour the wet ingredients into the dry ingredients and stir until just combined.
    • Gently fold in the blueberries.
    Step 4

  5. Fill the muffin pan

    • Divide the batter between the muffin cups, filling each about three-quarters full.
    Step 5

  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.
    Step 6
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