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
- 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.
- Mix dry ingredients together and we ingredients together separately. Then combine and add blueberries at the end.
- Spoon evening into the 12 muffin tins
- Bake at 350 for 20-25 minutes or until the top of muffins are brown and bounce back a little when you touch them.
- 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!