Almond Flour Blueberry Muffins | Bright Beginnings Preschool

Summertime Almond Flour Blueberry Muffins

We love to bake at Bright Beginnings Preschool- but we love it even more when we find healthy foods to bake! these Almond Flour Blueberry Muffins are a hit- you would never know they are so healthy!

Ingredients

Makes 12

  • 2 cups almond flour
  • 1/2 cup arrowroot
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup unsweetened almond milk
  • 1/4 cup honey
  • 1/4 cup melted coconut oil
  • 2 teaspoons organic vanilla
  • 2 teaspoons lemon juice
  • 1 cup frozen organic blueberries
  • coconut oil spray

Directions

  1. Preheat oven to 350°. Spray muffin tin with coconut oil spray. We love Trader Joe's spray coconut oil spray!
  2. In a large bowl combine almond flour, arrowroot, baking soda, baking powder and salt.
  3. Add almond milk, eggs, honey, melted coconut oil and vanilla to a separate bowl and mix well.
  4. Add wet ingredients to the dry ingredient bowl. Beat for 3 minutes until combined. Gently fold in frozen blueberries.
  5. Use 1/4 cup to scoop batter into oiled muffin tins.
  6. To add a delicious topping, mix oatmeal and brown sugar in a vitamix and top 1 tablespoon on of the muffin mixture and lightly spread with a spoon.
  7. Bake for 30-35 minutes or until a toothpick inserted into the muffin comes out clean. When cooled enjoy with butter or 1 teaspoon of coconut oil.

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