Gluten-Free Blueberry Almond Granola Muffins
Serves: 12 muffins
  • 2 ½ cups (250g) almond meal (finely ground) or almond flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup gluten free granola
  • ½ cup unsweetened apple sauce
  • ¼ cup avocado oil
  • 3 eggs
  • 2 tablespoons maple syrup
  • 1 ½ teaspoons vanilla extract
  • 1 cup fresh blueberries
  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper or foil liners.
  2. In a large bowl whisk together the almond flour/meal, cinnamon, baking soda, salt, and granola.
  3. In a smaller bowl whisk together the apple sauce, avocado oil, eggs, maple syrup, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir until blended.
  5. Fold in the fresh blueberries.
  6. Divide the batter evenly among the muffin cups.
  7. Bake in the bottom third of the oven for 25 minutes.
  8. Let the muffins cool for a few minutes in the muffin pan before transferring to a rack to cool completely.
Nutrition Information
Serving size: 1 muffin, Calories: 245, Fat: 16g, Saturated fat: 2g, Unsaturated fat: 14g, Trans fat: 0g, Carbohydrates: 14g, Sugar: 8g, Sodium: 325mg, Fiber: 4g, Protein: 9g, Cholesterol: 47mg
Recipe by Queen of My Kitchen at