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Enjoy a delicious and healthy treat with these gluten-free blueberry almond muffins made with coconut flour. Perfect for breakfast, snacks, or a quick dessert, this recipe combines natural sweetness with nutritious ingredients.
Ingredients
- 1 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional: sliced almonds for topping
Instructions
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it. In a large bowl, whisk together the coconut flour, baking soda, and salt. In a separate bowl, beat the eggs, then add honey, melted coconut oil, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients and stir until combined. Gently fold in the blueberries. Divide the batter evenly among the muffin cups. If desired, sprinkle sliced almonds on top for extra crunch.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy your healthy, gluten-free blueberry almond muffins!
Tips and Variations
- For added flavor, mix in a teaspoon of cinnamon or nutmeg.
- Use frozen blueberries if fresh are not available; no need to thaw.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
This recipe is a wonderful way to enjoy a gluten-free, nutrient-rich muffin that is both tasty and satisfying. Perfect for anyone looking to reduce gluten intake without sacrificing flavor!