Good Morning Almond Flour Blueberry Muffin Bread
PREP TIME: 10 MINUTES
COOK TIME: 50 MINUTES
TOTAL TIME: 1 HOUR
1 cup unsweetened applesauce
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 poppy seeds
Optional: 1 tablespoon lemon zest
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 the 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!
Feel free to add in the zest of 1 lemon for an infused lemon blueberry bread. You could also add a yummy lemon glaze from these lemon cookies on top.
How to store blueberry bread
This healthy blueberry bread should be kept well-covered in foil or plastic wrap at room temperature for up to 3 days, then I recommend transferring to the fridge or freezer.
How to freeze blueberry bread
This gluten-free blueberry bread freezes well! Simply wrap in plastic, then tightly in foil, and finally place in a reusable bag or freezer-friendly bag for up to 3 months. Thaw at room temperature once you are ready to eat. You can also freeze individual slices for a quick on the go treat!
Original source: http://feedproxy.google.com/~r/ambitiouskitchen1/~3/JoM4QdBaMF8/