Breakfast and baked goods

Almond Flour Blueberry Muffin Bread

Name: Almond Flour Blueberry Muffin Bread
Ingredients: 1 cup unsweetened applesauce; 3 eggs; 3 tbsp pure maple syrup (or sub honey); 1/2 tsp almond extract; 2 1/2 cups packed fine blanched almond flour; 1/2 cup flaxseed meal; 1 tsp baking soda; 1/4 tsp salt; 1 cup fresh or frozen blueberries; 1 tbsp poppyseeds (optional); 1 tbsp lemon zest

Ambitious Kitchen

Ingredients

1 cup unsweetened applesauce
3 eggs
3 tbsp pure maple syrup (or sub honey)
1/2 tsp almond extract
2 1/2 cups packed fine blanched almond flour
1/2 cup flaxseed meal
1 tsp baking soda
1/4 tsp salt
1 cup fresh or frozen blueberries
1 tbsp poppyseeds (optional)
1 tbsp lemon zest

Directions

Preheat the oven to 350F. Line an 8 1/2 x 4 1/2 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, maple syrup, and almond extract until well combined. Add in the almond flour, flaxseed meal, baking soda, salt, and poppyseeds (if using). Use a wooden spoon to combine. Fold in the blueberries, and lemon zest, if using.
Pour batter into prepared loaf pan, smoothing the top with a spatula. Bake for 45 minutes, 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, slice and enjoy!

Recipe credited to Ambitious Kitchen. Shared for documentation; please support the original creator. See our legal notice.