Gluten free, diary free and sweetened with maple syrup, these muffins are packed with simple ingredients you can feel good about. I like to keep a batch in the freezer so that they’re ready to go when the mood strikes.
Ingredients:
2 cups almond flour
2 tbs flax meal
1 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1/4 cup unsweetened almond milk or milk of choice
1/4 cup unsweetened applesauce
3-4 tbs maple syrup (depending on sweetness preference)
1/2 tsp vanilla extract
1/2 tsp almond extract
1 cup blueberries
1 tbs coconut sugar (optional)
slivered almonds (optional)
Ingredient swaps:
No flax? You can leave it out!
No applesauce? Use 1/2 cup milk of choice instead
No almond extract? Use 1 tsp vanilla extract
No blueberries? Use any kind of berry or even a cubed apple that has been sautéed in a little butter and cinnamon until soft!
Directions:
Preheat oven to 350 degrees and prepare a 12-cup muffin tin with 9-12 liners (depending on how big you want your muffins) or coat with butter or melted coconut oil (I use coconut oil)
In a large bowl combine the almond flour, salt, baking soda, and flax meal
In a separate bowl stir together the egg, almond milk, apple sauce, maple syrup, vanilla extract and almond extract
Pour dry ingredients into wet and stir with a whisk or rubber spatula until combined
Fold in blueberries
Divide the batter evenly among 9-12 muffin cups depending on how big you want the muffins.
Top with a sprinkle of coconut sugar and slivered almonds (optional but encouraged)
Bake for 20 minutes until golden brown on top and a knife or toothpick comes out clean