Everytime Sunday and Monday comes around, I know it's time to meal prep for a long week ahead. I always need some kind of prepped snack for a busy work week. I usually aim for some kind carb. It may be a toast with avocado or pb, rice cake, fruit or a fig bar. Sometimes I will make my banana oatmeal muffins, but when I crave a blueberry muffin, I satisfy my craving when I make these! These are perfectly moist in the center, it has just the right amount of sweetness coming from the maple syrup and the pop of blueberries give me that blueberry muffin feel without all the guilt.
These are gluten and dairy free. And no refined sugar.
A perfect on the go breakfast paired with a smoothie, midday or afternoon snack, post workout bite, these are delicious to have anytime of the day!
Enjoy!
Almond Flour Blueberry Muffins
Dry Ingredients
2 cups almond flour
¾ cup gluten free whole oats (regular is fine)
3 tbsp ground flax seed *optional
2 tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
Wet Ingredients
2 eggs
¼ cup almond milk, unsweetened
½ cup grade a maple syrup
¼ cup coconut oil, melted and cooled
1 cup blueberries and more to top
Directions
Preheat the oven to 350 degrees Fahrenheit. Spray a 12 round muffin tray with nonstick baking spray or brush with coconut oil.
Using a large bowl, combine the dry ingredients. Set aside.
Slightly melt the coconut oil in the microwave for about 10-15 seconds. Set aside.
In a separate bowl, whisk together the almond milk, eggs, coconut oil and maple syrup.
Fold in the dry ingredients to the wet and mix until combined.
Using a medium size cookie scoop, divide the batter evenly among the prepared pan and top with 2 or 3 blueberries.
Bake for 22-25 minutes, just until golden and a toothpick inserted in the center comes out clean.
Note: You can store in the refrigerator for a couple days. It tastes great warmed or chilled.
