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Gluten-Free Blueberry Muffins with Almond Flour
TASTY YUMMIES14Ingredients
30Minutes
820Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/3 cups almond meal (,, i used bob’s red mill almond flour)
- 1 cup sorghum (,, or brown rice flour, if desired)
- 1/2 cup tapioca starch (or potato starch, not potato flour!)
- 1/2 tsp. sea salt
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 3/4 tsp. xanthan gum
- 1 1/3 cups light brown sugar (organic)
- 2 Tbsp. light olive oil
- 1/2 tsp. vanilla
- 3 egg whites (organic free-range, depending on the size, you are looking to get 1/4 cup of liquid, beaten until frothy)
- 1/2 cup warm water (more as needed, up to 3/4 cup)
- 1 tsp. fresh lemon juice
- 1 pt. fresh blueberries (washed and patted dry)
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NutritionView More
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820Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories820Calories from Fat220 |
| % DAILY VALUE |
| Total Fat24g37% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium650mg27% |
| Potassium600mg17% |
| Protein16g |
| Calories from Fat220 |
| % DAILY VALUE |
| Total Carbohydrate146g49% |
| Dietary Fiber9g36% |
| Sugars81g |
| Vitamin A2% |
| Vitamin C15% |
| Calcium25% |
| Iron25% |
* 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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