Blueberry muffins

9 30 192
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 6
Blueberry muffins
Health Highlights

Ingredients


1 tbsp Flaxseed meal (ground)
3 tbsp Water
1 cup Almond flour/meal, Bob's Red Mill
1 dash Baking soda
1 pinch Sea salt, fine
2 tbsp Honey, raw
1/2 cup Coconut milk, sweetened (use full fat)
2 tbsp Coconut oil
1/3 cup Blueberries

Instructions


  1. Preheat oven to 350°F (175°C) and line a muffin pan with 6 liners. Set aside.
  2. Mix the flaxseed meal and water in a small bowl and set aside to thicken into the flax egg.
  3. Meanwhile, combine the almond flour, baking soda, and salt in a large bowl. 
  4. Whisk together the honey, coconut oil, and coconut milk in a medium-sized bowl. Add the flax egg mixture and stir to combine.
  5. Using a spatula, gently fold wet ingredients into dry ingredients. Do not overmix.
  6. Fold blueberries into the batter.
  7. Divide batter among muffin cups and bake for 20 to 25 minutes until tops are golden brown.
  8. Remove from the oven and allow the muffins to cool completely in the pan before serving/storing.


Nutrition Facts

Per Portion

Calories 192
Calories from fat 134
Calories from saturated fat 43
Total Fat 14.8 g
Saturated Fat 4.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.4 g
Cholesterol 0
Sodium 58 mg
Potassium 143 mg
Total Carbohydrate 11.5 g
Dietary Fiber 1.7 g
Sugars 7.9 g
Protein 3.9 g

Dietary servings

Per Portion


Fruit 0.1
Meat Alternative 0.7

Energy sources


Pygal22%436.39641828372237127.7727249937391370%342.5054423182045274.33612445945748%357.73656615939797110.1212511070931622%70%8%CarbohydratesFatProtein

Meal Type(s)

Breakfast
Dessert
Snack




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