Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup flaxseed meal
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 tsp ground cinnamon
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 large eggs
- ⅓ cup pure maple syrup
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- 1 tbsp lemon zest (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners or grease well.
- In a large bowl, whisk together almond flour, flaxseed meal, baking powder, baking soda, salt, cinnamon, turmeric, and ginger.
- In a separate bowl, beat eggs, maple syrup, applesauce, and vanilla until smooth.
- Pour wet ingredients into dry and mix until just combined. Fold in blueberries and lemon zest, if using.
- Spoon batter evenly into muffin cups, filling each about ¾ full.
- Bake 20–25 minutes, or until a toothpick comes out clean and tops are lightly golden.
- Cool in pan 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For vegan option: use flax eggs (2 tbsp flaxseed meal + 5 tbsp water, let sit 5 mins) and ensure maple syrup is pure.
- Muffins stay fresh in an airtight container for up to 4 days or freeze for up to 3 months.
- For extra protein, top with Greek yogurt or almond butter.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 98 Kcal
- Sugar: 6g
- Sodium: 72mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 18mg
