Blueberry muffins

9 30 572
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Blueberry muffins
Health Highlights


1 cup Almond flour/meal, Bob's Red Mill
1 dash Baking soda
1 pinch Sea salt, fine
2 tbsp Honey, raw
1/2 cup Coconut milk, sweetened (use full fat)
1 tbsp Flaxseed meal (ground)
3 tbsp Water
2 tbsp Coconut oil
1/4 cup Blueberries


1. Preheat oven to 350°F (175°C) and place a rack in the middle. Line a muffin pan with 6 liners. Set aside.

2. In a large bowl mix almond meal, baking soda and salt. In another bowl whisk together honey, coconut oil, coconut milk and flax meal with water.

3. Using a spatula, gently fold wet ingredients into dry ingredients and mix until just combined. Do not overmix.

4. Fold blueberries into the batter.

5. Divide batter among muffin cups

6. Bake for 20 to 25 minutes until tops are golden brown (make sure they do not burn though).

7. Let cool completely on rack before removing.

Makes 6 muffin, 2 servings.



are an excellent source of antioxidants which are SO important for immunity!

Nutrition Facts

Per Portion

Calories 572
Calories from fat 401
Calories from saturated fat 130
Total Fat 45 g
Saturated Fat 14.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 1.2 g
Cholesterol 0
Sodium 173 mg
Potassium 422 mg
Total Carbohydrate 34 g
Dietary Fiber 4.9 g
Sugars 23.2 g
Protein 11.7 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 2.0

Energy sources


Meal Type(s)