Blueberry Maple Cardamom Almond Flour Muffins

Treat you and yours to gluten-free, plant-based goodness

Bake a double batch—muffins this tasty disappear fast

Wake the house to the mood-elevating aroma of cardamom with these dreamy Blueberry Maple Cardamom Flour Muffins. Gluten-free Maple Cardamom Almond flour makes for a tender muffin rich in protein and vitamin E. Blueberries bring a burst of sweet fruit along with vitamins C, K and manganese. Double down on the deliciousness with a spread of Maple Cardamom Almond Butter. Simply substitute three cups of Maple Cardamom Almonds in our Simple Almond Butter recipe, and get ready to swoon. 

Recipe courtesy of Barclay Losse Gather Nuts Team Member.

Ingredients:
1/4 Cup Coconut Oil
1 Cup Unsweetened Almond Milk
2 Tablespoons Lemon Juice + 1 Teaspoon Lemon Zest
1/2 Cup Maple Syrup
1 Teaspoon Vanilla Extract
Pinch of Salt
1 1/4 Cup Gather Nuts Maple Cardamom Almonds (ground into almond meal)
1 1/4 Cup Gluten Free Flour of your choice
2 Heaping teaspoons baking powder
1/4 Teaspoon baking soda
1 Cup Fresh or Frozen Blueberries

Instructions:
Preheat oven to 350 degrees.
Melt coconut oil and add the almond milk, maple syrup, vanilla extract, salt and ground almonds.
Gradually mix in the gluten free flour, baking soda and baking powder. If the mixture seems too dry, you can add a little more almond milk
Fold in the blueberries and transfer to non stick muffin baking dish
Bake for 20-25 minutes.

What's the topping in the picture?

We drizzled Maple Cardamom Almond Butter on ours and highly recommend the combination. It actually sent chills down our backs – the pairing is that good. If you missed the note up top and want to make the butter, use our Simple Almond Butter recipe, and substitute three cups of Maple Cardamom Almonds instead of the Simple Almonds.