Blueberry muffins

9 30 684
Ingredients Minutes Calories
Prep Cook Servings
10 min 20 min 2
Blueberry muffins
Health Rating


1 cup Almond flour/meal, Bob's Red Mill
1/8 tsp Baking soda
1 pinch Sea salt, fine
2 tbsp Honey, raw
1/2 cup Coconut milk (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 684
Calories from fat 492
Calories from saturated fat 228
Total Fat 55 g
Saturated Fat 25.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.6 g
Cholesterol 0
Sodium 168 mg
Potassium 188 mg
Total Carbohydrate 34 g
Dietary Fiber 7.2 g
Sugars 21.4 g
Protein 13.4 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 2.0

Energy sources

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