Simple Paleo Blueberry Muffins with Almond Butter

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Blueberries, fresh

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 cup Almond butter, creamy
  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 3/4 cup Almond flour
  • 1 tsp Baking soda
  • 1/8 tsp Sea salt, fine-grain
  • 1/3 cup Tapioca flour
  • 1 tsp Vanilla extract, pure

Found on paleorunningmomma.com

Description

Ingredients

• 3 large eggs
• 1 cup creamy almond butter, unsweetened, stirred
• ⅓ cup + 1 tbsp pure maple syrup*
• 1 tsp pure vanilla extract
• ¾ cup blanched almond flour
• ⅓ cup tapioca flour
• 1 tsp baking soda
• ⅛ tsp fine grain sea salt
• ¾ cup fresh blueberries

Directions

• Preheat your oven to 350 degrees and line a 12 cup muffin pan with liners (I used these) for easy removal.
• In a large bowl, whisk together the 3 eggs with the almond butter until smooth, then whisk in the maple syrup and vanilla.
• In a separate bowl, combine the almond flour, tapioca flour, baking soda and salt. Stir this mixture into the egg mixture until you have a fully combined batter, then stir in the blueberries.
• After the blueberries are stirred in, spoon or pour the batter into the lined muffin pan to fill each cup about ¾ full to make 12 muffins
• Bake in the preheated oven on the middle rack for 15-20 minutes or until the tops are lightly browned and a toothpick inserted into the center of one comes out clean.
• Allow to cool in the pan for a few minutes before transferring to wire racks to cool completely. Enjoy!