This recipe is for the perfect gluten-free, low-carb, muffin in just 30 minutes! They are ultra moist, almond flour blueberry muffins, from scratch, and are super quick and easy.
This is the perfect afternoon snack for the kids and simple to whip up. I promise you, they won’t be disappointed
Ingredients
3 eggs, large
1/2 cup unsweetened applesauce
1/2 cup maple syrup or honey
1 tsp baking powder
1 tsp baking soda
1 tsp pure vanilla extract
1/4 tsp salt
3 1/2 cups almond flour
1 cup blueberry
1/2 cup pureed spinach (squeeze water)
1/2 cup shredded carrots
Step 1: Stir together wet ingredients
3 eggs, large
1/2 cup unsweetened applesauce
1/2 cup maple syrup or honey
1 tsp pure vanilla extract
Step 2:Add in dry ingredients and mix
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 1/2 cups almond flour
Step 3: Fold in the following ingredients
1 cup blueberries
1/2 cup shredded carrots
1/2 cup pureed spinach (squeeze water)
Step 4: Put in oven 350 degrees for 22 mins or until golden brown. Insert a toothpick to ensure it comes out clean.
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