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Almond Flour Blueberry Muffins

Almond Flour Blueberry Muffins

These have become a STAPLE in our home!

I’ve been doing a LOT of research on healthy fats lately and trying to work in more for myself and the boys and Matt! I am ALWAYS learning about our bodies, whole food sources and how to honor God with our bodies!

This recipe fits in well with our nutrition plan, so I make at least one batch every week!

Ingredients

2.5 cups blanched almond flour
1/2 cup Swerve Sweeteners
1.5 tsp baking powder
1/2 tsp Himalayan sea salt
1/3 cup melted coconut oil
1/3 cup unsweetened almond or coconut milk
3 eggs, beaten
1/2 tsp vanilla extract
3/4 cup blueberries

Instructions

  1. Preheat the oven to 350 degrees. Line muffin pans with silicone liners or paper. I spray them with a little baking spray to prevent sticking.
  2. Mix dry ingredients together and we ingredients together separately. Then combine and add blueberries at the end.
  3. Spoon evening into the 12 muffin tins
  4. Bake at 350 for 20-25 minutes or until the top of muffins are brown and bounce back a little when you touch them.
  5. Store in airtight container for up to 5 days…. but they won’t last that long !

This is a versatile recipe. The boys love them with chocolate chips, and I added coconut to ours this last week!

You could add cranberries, raisins, other berries, whatever you want! Have fun with it!

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