Makes 15-18 muffins
My family loves a blueberry muffin. They eat them for breakfast, as an afternoon snack and even for a post dinner treat, so I make sure I make muffins that are healthy enough for breakfast and sweet enough for dessert. I made these on a snowed-in day when I didn’t have all the ingredients to make my usual blueberry chia seed muffins and they came out light, fluffy and absolutely delicious! They are a slightly adapted version of Dr. Axe’s Gluten-Free Blueberry muffins. They’re made with only a few simple ingredients and couldn’t be easier to make! You can view the original recipe here:
- 4 cups almond flour
- 6 eggs
- 1/2-cup honey
- 1-teaspoon vanilla extract
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 2 teaspoons cinnamon
- Pinch of sea salt
- 10 tablespoons coconut oil or ghee, melted
- 2 cups blueberries (fresh or frozen)
- Preheat oven to 350 degrees.
- In a small saucepan over low-med heat melt the coconut oil or ghee and then allow it to cool for a few minutes.
- Meanwhile in a medium bowl mix the almond flour, baking soda, baking powder, sea salt and cinnamon.
- In another bowl, combine the eggs, honey, vanilla and melted coconut oil or ghee.
- Pour wet ingredients into the dry and mix well. Stir the blueberries into the mixture.
- Spoon batter into muffin tins or silicon cups and bake for 25-30 min. Edges should be just turning brown and firm to the touch.
- Let cool and enjoy!
- Store in the refrigerator or freezer and pop in the toaster to warm up for a delicious and healthy breakfast or anytime snack!