Blueberry Almond Flour Muffins
Prep
10mins
Cook Time
20 mins
Servings
10 muffins
Muffins are such a great snack to have on hand for quick and healthy snacks to fuel both kids and adults!
With just a handful of wholesome ingredients, these muffins are quick to make and easy to store away. This recipe contains eggs but can easily be converted to vegan by simply swaping the honey for maple syrup, and the eggs for flax eggs.
Whether you are looking for a breakfast or snack idea, these muffins are a winner!
Enjoy!
XO,
Bobbielee
Ingredients
- 2 cups almond flour
- 2 large eggs
- 1/4 cup coconut oil, melted
- 3 tbsp milk of choice
- 3 tbsp honey (or maple syrup)
- 3 tbsp lemon juice
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 cup fresh blueberries (may swap for chopped strawberries or raspberries)
Directions
Preheat the over to 350 . Line a muffin pan with paper liners, set aside.
In a medium size bowl, add all ingredients (except blueberries). Whisk together.
Now fold the blueberries into the muffin batter.
Using a spoon, add the muffin batter to the lined muffin pan. Fill them about 3/4 of the way full.
Transfer the pan to the oven and bake for approx 18-20 minutes. The edges should be golden brown and a toothpick should come out clean when inserted in to the middle of the muffin. Allow the muffins to cool in the pan for about 10 minutes and then remove
Enjoy!
Share the love
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#blueberries
#breakfast
#brunch
#cleanbeauty
#flaxegg
#gluten-free
#glutenfree
#healthy
#muffins
#strawberry
#vegetarian
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