Servings: 1 Muffin
One Almond Flour Blueberry Muffin
This easy single-serve muffin recipe is made with wholesome ingredients! A good source of protein, carbohydrates, and healthy fats for a balanced treat.
Equipment
Ingredients
- ½ cup almond flour
- 1/2 tsp baking powder
- Pinch sea salt
- Pinch ground cinnamon optional
- 1 Tbsp pure maple syrup
- 1 large egg
- 1 tsp avocado oil
- ¼ tsp pure vanilla extract
- ¼ cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a ramekin with cooking oil.
- Mix together the almond flour, baking powder, sea salt, and cinnamon in a measuring cup until the dry ingredients are combined.
- Add in the egg, pure maple syrup, avocado oil, and pure vanilla extract (wet ingredients) and mix well until a thick muffin batter forms. Gently stir in the fresh blueberries.
- Transfer the muffin batter to the prepared ramekin and spread it into an even layer.
- Place the ramekin on a baking sheet. Bake on the center rack of the preheated oven for 20-22 minutes, or until the muffin is golden brown and baked through. Insert a digital thermometer into the center of the oven. It is ready if it has reached 190 degrees or higher.
- Allow the muffin to cool for at least 10 minutes before enjoying. I recommend waiting even longer if possible, as the muffin tastes sweeter the longer it sits. I also recommend enjoying it with a little melted butter on top and possibly a drizzle of honey.
Notes
Microwave Instructions:
Mix the ingredients in a microwave-safe mug. Microwave for 70-90 seconds, or until the center of the muffin reaches 190 degrees F.
Nutrition
Serving: 1muffin, Calories: 454kcal, Carbohydrates: 29g, Protein: 22g, Fat: 29g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 206mg, Sodium: 456mg, Fiber: 9g, Sugar: 19g