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Almond Flour Blueberry Muffins, Egg-Free, Dairy-Free, Gluten-Free

Author Sonja

Ingredients

  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 "chia seed eggs" 3 Tablespoons chia seed with 9 Tablespoons water mixed, can sub chia seed with flax seed or use 3 actual eggs
  • 1/4 cup honey
  • 1 Tablespoon coconut oil melted
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup organic blueberries fresh or frozen

Instructions

  1. Preheat oven to 325 degrees.
  2. Line muffin tin or grease.
  3. If you are making an egg substitution, prepare it now to give it a few minutes to become gel-like.
  4. Place dry ingredients in large bowl, and stir to combine.
  5. Place wet ingredients including the "egg" in medium bowl, and stir to combine.
  6. Place wet ingredients in the dry ingredient bowl, and stir to combine, being careful to not over mix.
  7. Fold in blueberries, being careful to not over mix.
  8. Fill muffin cups 3/4 full.
  9. Bake for 22-25 minutes, or until golden brown and a toothpick inserted comes out clean.
  10. Cool, and enjoy!
  11. Store in an airtight container for up to three days or freeze.