Almond Flour Blueberry Muffins

2 cups almond flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon salt
2 eggs
1 cup unsweetened apple sauce
1/2 cup sugar or honey
1 teaspoon vanilla
1 teaspoon lemon zest
2 tablespoons lemon juice
1 cup berries fresh or frozen – any type

Pre-heat oven to 350 and line 12 muffin tins with baking cups.
In a medium bowl, whisk together almond flour, baking soda and salt; set aside.
With the whisk attachment in a stand mixer, beat together eggs, sugar or honey, vanilla, lemon zest and juice over medium speed until combined.
Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. Should be enough for 12 muffins.
Bake for 25 minutes then let cool on cooling rack.

Nutrition Facts
Amount Per Serving (1 muffin)
Calories 168 Calories from Fat 108
Dietary Fiber 2g 8%
Sugars 7g
Protein 5g 10%

Recipe courtesy of

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