Good Morning Almond Flour Blueberry Muffin Bread
Gorgeous almond flour blueberry bread that tastes just like a blueberry muffin! Made in just one bowl and naturally sweetened with pure maple syrup. This easy healthy blueberry bread is also gluten free, grain free, dairy free and paleo and makes a wonderful breakfast or afternoon snack! Options to add lemon zest and poppyseeds for a fun, spring twist.
Servings 12 servings
Calories 216cal
Ingredients
- 1 cup unsweetened applesauce
- 3 eggs
- 3 tablespoons pure maple syrup (or sub honey)
- 1/2 teaspoon almond extract
- 2 ½ cups packed fine blanched almond flour
- 1/2 cup flaxseed meal
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries
- Optional: 1 tablespoon poppyseeds
- Optional: 1 tablespoon lemon zest
Instructions
- Preheat the oven to 350 degrees F. Line an 8 ½ x 4 ½ inch loaf pan with parchment paper. Spray the pan with nonstick cooking spray to prevent sticking.
- In a large bowl, whisk together the applesauce, eggs, pure maple syrup and almond extract until well combined. Add in the almond flour, flaxseed meal, baking soda and salt. Use a wooden spoon to combine. Fold in the blueberries.
- Pour batter into prepared loaf pan, smoothing the top with a spatula. Bake for 45 minutes-1 hour or until the tester comes out clean in the middle of the bread. Cool bread for 10 minutes in the pan, then remove and transfer to a wire rack to finish cooling completely. Once cool, cut into 12 slices. Top with butter and enjoy!
Notes
Feel free to add in zest of 1 lemon for an infused lemon blueberry bread. You could also add a yummy lemon glaze from these lemon cookies on top.
See the full post for storing & freezing instructions.
Nutrition
Serving: 1slice | Calories: 216cal | Carbohydrates: 15.1g | Protein: 8.6g | Fat: 15.7g | Saturated Fat: 1.4g | Fiber: 5.7g | Sugar: 7.3g