This version of the classic American treat is gluten-free and super easy to prepare: simply mix your
ingredients together in one bowl. A generous helping of blueberries into the mix deliver a healthy
dose of antioxidants, too. Enjoy as part of your breakfast or as an energy-boosting snack.
2 1/2 cup Blanched almond flour 1/2 cup sugar (or any granulated sweetener) 1 1/2 tsp gluten-free baking powder 1/4 tsp Sea salt (optional, but recommended) 1/3 cup Coconut oil or butter (measured solid, then melted) 1/3 cup unsweetened almond milk 3 large Eggs 1/2 tsp Vanilla extract 3/4 cup Blueberries
1. Preheat the oven to 350 degrees F (177 degrees C). Line a muffin pan with 10 or 12 silicone or parchment paper muffin liners.
2. In a large bowl, stir together the almond flour, sugar, baking powder, and sea salt. Mix in the melted coconut oil, almond milk, eggs, and vanilla extract. Fold in the blueberries.
3. Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until the top is golden.
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