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
2½ cups blanched almond flour
2 tablespoons coconut sugar or monkfruit
½ teaspoon baking soda
½ teaspoon kosher salt
¼ cup maple syrup
¼ cup coconut oil, melted
1 cup fresh blueberries
Preheat oven to 350˚F. Grease muffin tin with coconut oil.
In a medium bowl, whisk together the almond flour, baking soda, coconut sugar and salt.
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.
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.
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