Almond Flour Blueberry Nut Muffins
Description
These moist almond flour blueberry nut muffins are perfect to serve at breakfast, snacktime, or even dessert!
Ingredients
•
1 cup blanched almond flour
•
1/8 teaspoon baking soda
•
1 pinch salt
•
1/2 cup coconut milk
•
1 large egg, at room temperature
•
2 tablespoons coconut oil, melted
•
2 tablespoons raw honey
•
1 teaspoon vanilla extract
•
1/4 cup blueberries
•
1/4 cup chopped nuts
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or use a silicone muffin tin.
2
Mix almond flour, baking soda, and salt together in a bowl.
3
Whisk coconut milk, egg, coconut oil, honey, and vanilla together in a separate bowl. Add dry ingredients and mix together with a rubber spatula; do not overmix. Gently fold in blueberries and nuts. Pour into the prepared muffin cups.
4
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.