Grain-free Almond Flour Muffins

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Blueberries, fresh or frozen and thawed

• Refrigerated

  • 3 Pasture-raised eggs

• Condiments

  • 1/4 cup Honey or maple syrup

• Baking & Spices

  • 2 1/2 cups Almond flour
  • 1/2 tsp Baking soda
  • 2 tbsp Coconut sugar
  • 1/2 tsp Sea salt or kosher salt

• Oils & Vinegars

  • 1/4 cup Butter or coconut oil, unsalted

Found on tasty-yummies.com

Description

Ingredients

• 2½ cups blanched almond flour
• 2 tablespoons coconut sugar, date sugar or maple sugar
• ½ teaspoon baking soda
• ½ teaspoon sea salt or kosher salt
• 3 pasture-raised eggs
• ¼ cup honey or maple syrup
• ¼ cup unsalted butter or coconut oil, melted
• 1 cup fresh or frozen and thawed blueberries

Directions

• Preheat oven to 350˚F. Line a muffin tin with paper liners.
• In a medium bowl, whisk together the almond flour, baking soda, coconut sugar and salt.
• In a separate large mixing bowl, beat the eggs. Whisk in the honey or maple syrup,melted butter or coconut oil and whisk to combine. Stir in the almond-flour mixture, then carefully fold in the blueberries or whatever other add-ins you are including.
• Divide all of the the very dense batter into the prepared muffin tin and bake for 25 to 30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
• Cool the muffin pan on a wire rack for 5 minutes. Gently pop the muffins out and cool 10 minutes more on the rack. (Don’t cool them longer than 5 minutes in the hot pan or they’ll get soggy).