GF Blueberry Muffins
For those following a gluten-free regime, this one's for you!! These muffins are moist with not a ton of carbs (saving room for a fruit on the side, because carbs are still important), but still have 6 grams protein per muffin! I LOVE carbs that still offer a little bit of protein as well. Grab one of these nutty, berrilicious delicacies for breakfast or a snack. Enjoy!
2 cup Almond flour ½ tsp Baking soda
1/8 tsp Salt
1 tbsp Ground cinnamon
3 large Eggs
2 large Egg whites
2 tbsp Applesauce, unsweetened
1 tsp Vanilla extract
¼ cup Agave or honey (use agave if giving to kids under 2)
2 tbsp Lemon juice
1 cup Blueberries (fresh or frozen, thawed)
Preheat the oven to 425 degrees F. Place muffin cups in 12 slots in a muffin pan. Grease each cup with cooking spray.
In a large bowl, whisk together the dry ingredients (flour, baking soda, salt, cinnamon)
In a medium bowl, whisk together the eggs, egg whites, oil, vanilla, honey (or agave), and lemon juice.
Mix the dry ingredients into the wet ingredients. Mix until combined then STOP- do not overmix. Gently fold in the berries.
Spoon the batter evenly into the 12 pre-greased muffin cups.
Bake for 5 minutes. Then, lower the temp to 350 degrees and bake for 12-13 minutes.
Let cool for 10 minutes then serve or store!
**Store at room temp for 2-3 days, 5-7 days in the fridge, or up to 3 months in the freezer.
Serving size: 1 Muffin