Healthy Blueberry Muffin Breakfast Bread

A healthy, one-bowl breakfast bread recipe that is not ‘just’ gluten-free but paleo, grain free, low carb, and dairy-free too! Oh, and did I mention it’s downright delicious?

Healthy Blueberry Muffin Breakfast Bread

Healthy Blueberry Muffin Breakfast Bread

Yields 1, 9-inch x 5-inch loaf

Ingredients:

1 cup unsweetened applesauce

3 large eggs

3 TB pure maple syrup (or honey or agave)

1/2 tsp almond extract

2 1/2 cups blanched almond meal

1/2 cup golden flaxseed meal

1 tsp baking soda

1/4 tsp kosher salt

1 cup fresh or frozen blueberries

Optional Additions: 1 TB poppyseeds, 1 TB lemon zest

1- Preheat the oven to 350°F. Spray the pan with nonstick baking spray. Line the loaf pan with parchment paper, leaving 1-inch of overhang on the sides to help you lift out the finished bread. Spray the parchment paper as well.

2- In a large bowl, whisk together the applesauce, eggs, maple syrup, and almond extract to combine. Add in the almond flour, golden flaxseed meal, baking soda, and salt. Use a spatula to stir ingredients together to combine. Fold in the blueberries, taking care not to overmix.

3- Pour batter into prepared loaf pan, smoothing the top with a spatula. Bake for 45-60 minutes until a tester inserted in the middle comes out clean or the middle of the loaf springs back when gently pressed with your finger.

4- Cool bread in pan for 10 minutes then lift out, using the parchment overhang. Allow to finish cooling completely on a wire rack. Once cool, cut into 12 slices. Top with butter, almond butter, or marmalade…. and enjoy!

Note- My tests found this bread is most successful in loaf form so avoid the temptation to create muffins instead.