Almond Flour, Blueberry Muffins
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 12 Muffins
Almond Flour Blueberry Muffins are dairy-free and gluten-free. Yum!
Ingredients:
2 1/2 cup almond flour
1/2 cup coconut sugar
1 1/2 tsp Gluten-free baking powder
1/4 tsp Sea salt (optional)
1/3 cup Coconut oil (measured solid, then melted, or use butter)
1/3 cup Unsweetened almond milk
3 large Eggs
1/2 tsp Vanilla extract
3/4 cup Blueberries
Directions:
Preheat your oven to 350.
Line a muffin pan with 12 paper muffin liners. (Use 12 for lower calories/carbs, or 10 for larger muffin tops.)
Stir almond flour, sugar, baking powder and sea salt together in a bowl.
Mix in coconut oil, almond milk, eggs, and vanilla extract, then fold in the blueberries.
Pour batter evenly among the muffin cups.
Bake for about 20 to 25 minutes, until the tops are golden and an inserted toothpick comes out clean. Enjoy!
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