Almond Flour Blueberry Muffins

Almond Flour Blueberry Muffins are soft, fluffy, and naturally sweetened with fruit and maple syrup. Gluten free, grain free, and vegan too!

Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast

Cuisine American

Keyword dairy free, gluten free, vegan, vegetarian

Method Baking

Servings muffins

Calories 188kcal

2 Tablespoons ground flaxseed
1/2 cup mashed banana ~1 large or 2 small bananas
1/2 cup pure maple syrup not pancake syrup
1/4 cup coconut oil melted
1/4 cup milk any kind (I use unsweetened almond milk)
1 teaspoon vanilla
1-1/4 cup finely ground almond flour
3/4 cup gluten free baking flour blend WITH binder I like Bob's Red Mill Gluten Free 1-to-1 Baking Flour
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup blueberries

Preheat oven to 375 degrees then line a 12 cup muffin tin with liners and set aside.
To a small dish, add ground flaxseed and 1/4 cup + 2 Tablespoons water then stir to combine. Let sit for 5 minutes to thicken.
To a large bowl, add mashed banana, maple syrup, coconut oil, milk, and vanilla then whisk to combine. Add thickened flaxseed mixture then whisk to combine. Sprinkle the next 5 ingredients - almond flour through salt - on top then whisk until combined. Add blueberries then switch to a spatula and fold to combine.
Scoop 1/4 cup batter into prepared muffin cups (I use an ice cream scoop) then bake for 17-19 minutes or until tops are browned and a toothpick inserted into the center comes out clean.
Turn the oven OFF then crack the door open and let the muffin tin sit inside for 5 minutes. As a reminder, the tops of the muffins should be browned — they will not taste burnt! Let muffins sit in the tin for an additional 10 minutes then remove to a cooling rack to cool completely. Store on the counter for 2 days or in the refrigerator for up to 5 days.

Due to the almond flour, the tops of these muffins will be brown vs light golden brown when baked. That's fine! They don't taste burnt and are still nice and soft despite the color.
When measuring the almond flour, spoon the flour out of the bag into the measuring cup, vs scooping the measuring cup into the bag of almond flour which will compact the flour and add too much to the recipe.