Gluten Free Lemon Almond Flour Blueberry Muffins
A delicious healthy lemon blueberry gluten-free muffin made with almond flour.
Prep Time15 minutes mins
Cook Time23 minutes mins
Total Time38 minutes mins
Course: Breakfast
Cuisine: American
Keyword: Gluten Free Muffins, Lemon Blueberry Muffins
Servings: 12 Muffins
Calories: 100kcal
- 1 Cup Almond Flour
- 3 Eggs
- 1 Cup Unsweetened Apple Sauce
- 1/4 Cup Honey
- 30 Drops Young Living Lemon Vitality Oil you can use more or less lemon oil to desired taste Please check out using my member number 2675928.
- 1 Tsp Baking Soda
- 1 Tsp Baking Powder
- 1 Tsp Vanilla Extract
- 1 Blueberries Heaping Cup
Preheat oven to 350 degrees.
Blend eggs together in a small bowl.
Mix together all the above ingredients (except blueberries) including eggs.
Stir in blueberries after all other ingredients are mixed together.
Place muffin pan liners into muffin pan.
Scoop equal amounts of muffin batter into muffin pan. Should make 12 muffins.
Cook 23 Minutes or until the tops are golden brown.
After the muffins have cooled, place in an airtight container and keep in the refrigerator.
Not all lemon essential oils are the same or are meant to be digested. I can only recommend Young Living Lemon Vitality Oil.
Keep Refrigerated.
Calories: 100kcal | Carbohydrates: 10g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 108mg | Potassium: 68mg | Fiber: 1g | Sugar: 8g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg