Healthy Blueberry Muffin Bread
User Reviews
5
8 reviews
Excellent
Healthy Blueberry Muffin Bread
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A delicious blueberry muffin bread – basically blueberry muffins baked in a loaf pan! Made with almond flour, oil to keep the bread moist, and sweetened with maple syrup and blueberries. You will love this quick and easy healthy muffin bread. Gluten free and dairy free (paleo friendly).
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Ingredients
- 2.75 cups almond flour from blanched almonds, Bob’s Red Mill Super Fine
- 1/4 cup tapioca flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt fine sea salt
- 1/4 cup avocado oil
- 1/4 cup maple syrup see notes, or honey
- 1/4 cup milk of choice
- 1 tablespoon apple cider vinegar or lemon juice
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon almond extract
- 3 egg large
- 1 Blueberry heaping cup, fresh
- almond optional, sliced, for topping
Instructions
- Preheat oven to 350ºF and line 8x4 medium loaf pan with parchment paper or grease well with oil; set aside.
- Combine dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda, baking powder and salt; set aside.
- Combine wet ingredients: In large bowl whisk together eggs, oil, maple syrup and vanilla. Add about half of the dry ingredients to bowl of wet, stir a few times, then add milk and vinegar, stir and add in remaining flour. As batter comes together, fold in blueberries. Batter will be somewhat thick.
- Bake: Pour batter into prepared loaf pan, top with more blueberries and almond slices if you’d like. Bake blueberry muffin bread for 40-50 minutes, covering with foil at 30 minutes, then taking foil off for last 10 minutes. Bake until inserted toothpick in center comes out clean (no wet batter, crumbs are okay.)
- Cool: Allow bread to cool in pan for 15 minutes, then gently remove by grabbing parchment paper edges and resting on cooling rack. Slice and enjoy!
Notes
- Bread can be kept at room temperature in an airtight container for about 3 days. Or place covered in the fridge about 4-5 days.
- To freeze – wrap bread tightly and place in airtight container. Allow bread to thaw at room temperature.
- See notes above recipe card regarding flour and eggs.
Nutrition Information
Show Details
Serving
1/10
Calories
271kcal
(14%)
Carbohydrates
18g
(6%)
Protein
10g
(20%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Cholesterol
56mg
(19%)
Sodium
162mg
(7%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 271 kcal
% Daily Value*
| Serving | 1/10 | |
| Calories | 271kcal | 14% |
| Carbohydrates | 18g | 6% |
| Protein | 10g | 20% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 56mg | 19% |
| Sodium | 162mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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