Mini Blueberry Muffins
These mini blueberry muffins will give you a mid-morning pick-me-up without the sugar crash.
Dennis Kennedy
- Duration
- Cook Time
- Prep Time
- 16 muffinsServings
Ingredients
- 1 cup almond flour (TRY: Bob’s Red Mill Almond Flour)
- 1/4 tsp baking soda
- 2 large eggs
- 2 tbsp raw honey
- 1/2 tsp pure vanilla extract
- 1/2 tsp apple cider vinegar
- 3/4 tsp ground cinnamon
- Pinch sea salt
- 1/2 cup frozen wild blueberries (NOTE: Do not thaw.)
Preparation
- Preheat oven to 350°F. Mist a mini muffin tin with cooking spray or line with paper cups.
- In a large mixing bowl, whisk flour and baking soda. In another medium bowl, whisk together eggs, honey, vanilla, vinegar, cinnamon and salt; pour into flour mixture and mix until combined. Fold in blueberries.
- Place about 1 tbsp batter in each of 16 muffin cups. Bake for 15 minutes or until lightly golden.
Nutrition Information
- Serving Size: 4 mini muffins
- Calories: 246
- Carbohydrate Content: 18 g
- Cholesterol Content: 93 mg
- Fat Content: 17 g
- Fiber Content: 5 g
- Protein Content: 9 g
- Saturated Fat Content: 2 g
- Sodium Content: 145 mg
- Sugar Content: 11 g
- Polyunsaturated Fat Content: 4 g
