Gluten and Dairy Free Cashew Butter Blueberry Muffins (Edit recipe)

Can you smell the warmth of these gluten and dairy free cashew butter blueberry muffins radiating from your kitchen? Add this delicious treat to your weekly meal prep and you’ll have breakfast ready in just minutes every single day!

50 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	108
Fat:	10 g
Carbohydrates:	4 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	272 mg
Fiber:	1 g
Sugars:	1 g
Calculated per serving.

by Leslie McDonald

View original recipe

Serves: 12

Ingredients

.5 cup Cashew Butter, (Georgia Grinders cashew butter)
.25 cup Coconut Oil
.5 cup Almond Flour
2 tsp Baking Powder
.75 tsp Salt
.5 cup Almond Milk, unsweetened
6 Eggs
.5 cup Blueberries

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Process

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 oven to 350° and line a muffin tin or coat with cooking spray.
Add the coconut oil and cashew butter to a microwave safe bowl and microwave for 30 seconds, then stir to combine.
In a separate bowl, add almond flour, baking powder and salt. Then add the cashew butter mix. Store to combine everything!
In a smaller bowl, whisk the almond milk and eggs. Then add to the larger bowl of batter. Stir to combine everything!
Add the blueberry to the batter and carefully fold them in.
Spoon the batter into the muffin tin so they're 3/4 of the way filled.
Place in the oven and bake for 25-30 minutes until a toothpick comes out clean!
Let them cool before topping with even more Georgia Grinders nut butter.