Blueberry Almond Flour Muffins

NOTE: I was sent some products from Bob’s Red Mill to make this post. All opinions are my own.

I have a busy week ahead of me, so I wanted to do some food prep this weekend.

Weekday breakfasts for me are typically on-the-go, if I have breakfast at all.

So when I have the chance to make breakfast ahead for the week, I try to make it a healthier option.

Bob’s Red Mill sent me a few of their products recently, including Almond Flour. I love the  subtle flavor almond flour adds to baked goods.

Blueberries are a tasty complement to almonds so I decided to make Gluten-Free Blueberry Almond Flour Muffins for the week. They are topped with Bob’s Red Mill’s Gluten-Free Rolled Oats to add some texture.

Ingredients (makes 9 muffins):

• 2 cups Bob’s Red Mill Almond Flour
• 1 teaspoon Bob’s Red Mill Whole Chia Seeds
• 1/2 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 1/4 teaspoon salt
• 4 eggs
• 2 tablespoons honey
• 1 teaspoon apple cider vinegar
• 1 teaspoon almond extract
• 1 banana, mashed
• 2 teaspoons Bob’s Red Mill Gluten-Free Rolled Oats, or as needed
• 1 cup blueberries

Preheat your oven to 350 degrees F. Line your cupcake tin with cupcake liners.

Combine the almond meal, chia seeds, baking soda, cinnamon, and salt in a medium sized bowl.

Mix together the eggs, honey, apple cider vinegar, and almond extract in a separate large bowl.

Stir the dry mixture into the wet mixture until just combined.

Mash the banana and add to the batter, mixing to combine.

Fold in the blueberries.

Add the batter to the prepared cupcake tin.

Sprinkle the muffins with the rolled oats.

Bake for 18-20 minutes or until a toothpick inserted into the middle cupcake comes out clean.

Let cool for 5 minutes in the cupcake tin then move to a rack to completely cool.

Blueberries and almonds are a match made in heaven!

The hint of cinnamon brings out the blueberry taste even more.

These muffins make a great breakfast on the go, or a nice snack!