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10Ingredients
30Minutes
290Calories
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Ingredients
US|METRIC
6 SERVINGS
- 1 cup blanched almond flour (see note)
- 3/4 cup oat flour (88 g)
- 1/4 cup tapioca starch (30 g, excellent for binding, rise and moisture)
- 2 tsp. baking powder
- 1/2 tsp. fine sea salt
- 1/2 cup pure maple syrup
- 1 Tbsp. vanilla
- 1/4 cup coconut milk (low fat "light" canned, shake the can really well before measuring)
- 1/2 cup fresh blueberries (frozen will bleed and turn your batter gray and can make your muffins more wet and fragile or add chocolate chips, or your favorite add-in)
- blanched almond flour (Note: It's necessary to use, for the best fluffy results. I don't recommend Bob's Red Mill blanched almond flour for my muffins/cakes. It is never finely ground enough and there is always little bits of almond still left and it doesn't produce as light, fluffy results. The results are disappointing.I highly recommend King Arthur Flour or Honeyville, Simple Truth brand from Kroger, or if you are in Texas, use the HEB brand, it's perfect and what I use for my recipes.)
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol |
| Sodium380mg16% |
| Potassium150mg4% |
| Protein6g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber3g12% |
| Sugars19g |
| Vitamin A0% |
| Vitamin C4% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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