Prep Time:15 minsAdditional Time:45 minsTotal Time:1 hrServings:12Yield:12 muffinsJump to Nutrition Facts
Prep Time:15 minsAdditional Time:45 minsTotal Time:1 hrServings:12Yield:12 muffins
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr
Total Time:
1 hr
Servings:12
Servings:
12
Yield:12 muffins
Yield:
12 muffins
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1¾cupsalmond flour¼cupcoconut flour1tablespoonbaking powder¼teaspoonbaking soda¼teaspoonsalt1cupblueberries3largeeggs½cupreduced-fat milk⅓cupplus2tablespoonslight brown sugar¼cupavocado oil1½teaspoonsvanilla extract
Cook Mode(Keep screen awake)
Ingredients
1¾cupsalmond flour
¼cupcoconut flour
1tablespoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
1cupblueberries
3largeeggs
½cupreduced-fat milk
⅓cupplus2tablespoonslight brown sugar
¼cupavocado oil
1½teaspoonsvanilla extract
DirectionsPreheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.To make aheadWrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.Originally appeared: EatingWell.com, December 2018; updated December 2022
Directions
Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.To make aheadWrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.
To make ahead
Wrap airtight and refrigerate for up to 2 days or freeze for up to 3 months.
Originally appeared: EatingWell.com, December 2018; updated December 2022
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Nutrition Facts(per serving)204Calories15gFat15gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
