Paleo Blueberry Muffin (Grain Free, Gluten Free, Low Carb

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1/4 cup Blueberries, fresh

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1/2 cup Coconut milk, full-fat

• Condiments

  • 2 tbsp Honey, raw

• Baking & Spices

  • 1 cup Almond flour
  • 1/8 tsp Baking soda
  • 1/3 cup Dark chocolate chips
  • 1 pinch Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

• Nuts & Seeds

  • 1/4 cup Nuts

Found on livinghealthywithchocolate.com

Description

Ingredients

• 1 cup (114g) blanched almond flour
• ⅛ teaspoon baking soda
• pinch of salt
• 2 tablespoon (50g) raw honey
• ½ cup (117g) coconut milk, full fat
• 2 tablespoon (22g) coconut oil, melted
• 1 egg
• ¼ cup fresh blueberries (frozen blueberries will not work)
• 1 teaspoon vanilla extract
• ⅓ cup of dark chocolate chips
• ¼ cup chopped nuts

Directions

• Preheat the oven to 350°F and line a muffin tin with baking cups.
• Mix together the blanched almond flour, baking soda and salt.
• In a separate bowl, whisk together the honey, coconut milk, coconut oil, and egg.
• Using a rubber spatula, mix the wet and dry ingredients together. Do not over mix.
• Gently fold in the blueberries into the batter.
• Spoon batter into the prepared muffin tin, filling each to the top.
• Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes
• Set pan over a wire rack to cool. Wait until muffins are completely cool before removing from the paper liners. Recipe makes 6 muffins. Store in an airtight container in the refrigerator.