Almond Flour Muffins (Edit recipe)

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These muffin are packed with protein and fiber to keep you full and energized, whether you’re about to tackle a big workout or hit the road!

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PREP TIME

5 minutes

COOK TIME

25 minutes to 28 minutes

INGREDIENTS

12

Serves: 6

Ingredients

2.25 cups Bob's Red Mill Super Fine Almond Flour
2 tsp Baking Powder
1 tsp Cinnamon, Ground
.5 tsp Kosher Salt
.25 cup Extra Virgin Olive Oil
.25 cup Almond Milk
2 Eggs, large
.5 cup Applesauce, unsweetened
1 tsp Vanilla Extract
.5 cup Gluten-Free Rolled Oats
1 cup Blueberries
.5 cup Walnuts, Organic, chopped, sub pecansor your favorite nut

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350F. In a large bowl, whisk together the Bob’s Red Mill Super Fine Almond Flour, baking powder, cinnamon, and kosher salt until homogenous and lump free. In the center of the bowl, pour in the olive oil, almond milk, eggs, applesauce, and vanilla extract. Mix all the ingredients together to make a batter. Fold in the rolled oats, blueberries, and nuts.
Prepare your muffin tins with paper or aluminum liners, and evenly scoop the batter into each liner noting that they will be very full. If desired, sprinkle oats and cinnamon on top of the muffins. I like to place the filled muffin tin on a larger baking sheet to help seamlessly remove the muffins from the oven.
Bake at 350F for 25-28 minutes until beautifully browned and puffed. Allow them to cool off before eating, and allow any carryover cooking to finish. Enjoy before a workout, or on the road!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	206
Fat:	17 g
Carbohydrates:	13 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	102 mg
Fiber:	3 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.