These gluten-free Flourless Almond Blueberry Mini Muffins are a tasty treat that you can eat for breakfast or as a quick snack. The nuttiness comes from the almond flour, and the sweet and sour taste of the blueberries makes them stand out.
Ingredients: 2 cups almond flour. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 eggs. 1/4 cup honey. 1/4 cup melted coconut oil. 1 teaspoon vanilla extract. 1 cup fresh blueberries.
Instructions: Preheat your oven to 350F 175C and line a mini muffin tin with paper liners. In a bowl, combine almond flour, baking soda, and salt. In another bowl, whisk together eggs, honey, melted coconut oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined. Gently fold in the fresh blueberries. Spoon the batter into the mini muffin tin, filling each cup about 2/3 full. Bake for 12-15 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Enjoy your delicious flourless almond blueberry mini muffins!
Prep Time: 15 minutes
Cook Time: 15 minutes
Richard Leopold