Almond Flour-Blueberry Muffins
Description
These healthy, tender, almond flour-blueberry muffins are the perfect grab-n-go breakfast. Using frozen blueberries means you can enjoy them year-round!
Ingredients
•
2 cups finely ground almond flour
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1/2 teaspoon baking soda
•
1/4 teaspoon salt
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1/4 cup coconut oil, melted and cooled
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1/4 cup pure maple syrup
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3 large eggs
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1 tablespoon lemon zest
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1 teaspoon vanilla extract
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1 cup frozen blueberries
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2
Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla. Mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
3
Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.