Directions:
- Preheat oven to 325°F Line muffin tin with paper liners.
- In a small saucepan, simmer the blueberries with the water until they release their juices and the mixture tickens slightly. Let cool.
- Combine almond flour, baking soda, salt, and cinnamon in a bowl.
- In another bowl combine the blueberries, vanilla, honey, and eggs.
- Add dry ingredients to wet ingredients and mix well.
- Evenly divide the batter among 12 muffin cups.
- Bake 25-30 minutes.
- VARIATION - MIDNIGHT ROSE MUFFINS:.
- Replace 1 cup of blueberries with cranberries. The dough turns blue but the cranberries provide a burst of red.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 256.12 Kcal (1072 kJ) | ||
| Calories from fat | 108.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12g | 18% | |
|---|---|---|---|
| Cholesterol | 61.38mg | 20% | |
| Sodium | 183.91mg | 8% | |
| Potassium | 69.7mg | 1% | |
| Total Carbs | 34.9g | 12% | |
| Sugars | 29.63g | 119% | |
| Dietary Fiber | 3.54g | 14% | |
| Protein | 6.59g | 13% | |
| Vitamin C | 0.8mg | 1% | |
| Iron | 1.1mg | 6% | |
| Calcium | 63.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 138.41 Kcal (579 kJ) | ||
| Calories from fat | 58.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.49g | 18% | |
|---|---|---|---|
| Cholesterol | 33.17mg | 20% | |
| Sodium | 99.38mg | 8% | |
| Potassium | 37.67mg | 1% | |
| Total Carbs | 18.86g | 12% | |
| Sugars | 16.01g | 119% | |
| Dietary Fiber | 1.91g | 14% | |
| Protein | 3.56g | 13% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 0.6mg | 6% | |
| Calcium | 34.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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