I love baking these muffins with Christian and Wynn for a fun weekend breakfast that we all love — and keeps blood sugar levels in check. They also make a great lunchbox treat or after-school snack.
Paleo Blueberry Muffins
MAKES 10-12 MUFFINS
INGREDIENTS:
2½ cups blanched almond flour
2 tablespoons coconut sugar or monkfruit
½ teaspoon baking soda
½ teaspoon kosher salt
3 eggs
¼ cup maple syrup
¼ cup coconut oil, melted
1 cup fresh blueberries
DIRECTIONS:
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Preheat oven to 350˚F. Grease muffin tin with coconut oil.
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In a medium bowl, whisk together the almond flour, baking soda, coconut sugar and salt.
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In a separate large mixing bowl, beat the eggs. Whisk in maple syrup and coconut oil. whisk to combine. Stir in the almond-flour mixture, then fold in blueberries.
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Divide the batter (that batter will be dense) into prepared muffin tin and bake for 25 to 30 minutes or until the tops are golden brown.
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Cool the muffin pan on a wire rack for about 10 minutes. Store in the fridge for a week. Best enjoyed a little warm.
Recipe developed for SWW® by Erin Parekh
