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Healthy Blueberry Muffin Bread

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).

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings: 10
Calories: 271 kcal
Course: Snacks
Cuisine: American

Ingredients

  • 2.75 cups Bob’s Red Mill Super Fine Almond Flour from blanched almonds
  • 1/4 cup tapioca flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1/4 cup avocado oil
  • 1/4 cup maple syrup or honey see notes
  • 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 large eggs
  • 1 heaping cup fresh blueberries
  • sliced almonds for topping optional

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF and line 8x4 medium loaf pan with parchment paper or grease well with oil; set aside.
  2. Combine dry ingredients: In medium bowl combine almond flour, tapioca flour, baking soda, baking powder and salt; set aside.
  3. 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.
  4. 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.)
  5. 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

Serving 1/10 Calories 271kcal (14%) Carbohydrates 18g (6%) Protein 10g (20%) Fat 18g (28%) Saturated Fat 2g (10%) Polyunsaturated Fat 5g Cholesterol 56mg (19%) Sodium 162mg (7%) Fiber 4g (16%) Sugar 7g (14%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 271

% 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.