Breastfeeding Friendly Almond Flour Blueberry Muffins
Total time37 min
Prep time10 min
Cook time22 min
4.5(18)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
- 3 cups almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp fine salt
- ½ tsp ground cinnamon
- 3 large eggs
- ⅓ cup pure maple syrup
- ¼ cup coconut oil, melted and cooled
- ¼ cup unsweetened almond milk
- 1 tsp pure vanilla extract
- 1 tbsp apple cider vinegar
- 1 ½ cups fresh or frozen blueberries
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, whisk together the almond flour, baking powder, baking soda, salt, and cinnamon until evenly combined with no lumps.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!