Happy New Year!

These delicious muffins are grain-free and gluten free! I used frozen blueberries, but it can be changed to just about any fruit such as raspberries, and strawberries or combinations of kiwi-banana or apple-cherry.   You can add a little more honey if you wish to make it sweeter. Recipe adapted from The Nourishing Home.

Almond Flour Fruit Muffins

  • Servings: 8
  • Difficulty: easy
  • Print

IMG_0469

 

Ingredients

  • 2 1/4  cups blanched almond flour
  • 2 teaspoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 2 large eggs
  • 1/3 cup plain whole milk (or coconut milk) yogurt
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh blueberries (or thawed frozen)

 

Directions

  1. Preheat oven to 315F. Place 8 paper liners in a muffin tin; set aside. In a small bowl, combine the blanched almond flour, coconut flour, baking soda and salt.
  2. In a large bowl, whisk together the eggs, yogurt, honey, lemon juice and vanilla until well blended.
  3. Using a spoon, slowly stir in the flour mixture into the wet ingredients and mix until well incorporated. Then fold in the fruit, and evenly distribute the batter among 8 muffin cups.
  4. Bake for approximately 22 to 25 minutes or until golden brown.

 

3 Comments on “Almond Flour Fruit Muffins

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