Blueberry Muffin- Paleo Friendly (Grain Free, Gluten Free, Low Carb)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 cup almond flour1/4 tsp baking sodapinch of salt4 tbs honey1 cup coconut milk, full fat4 tbs coconut oil, melted2 egg1/2 cup fresh blueberriesvanilla extract to taste
preheat the oven at 350°F
in a large bowl mix the dry ingredients – almond flour, baking soda, salt
in a separate bowl mix the wet ingredients – coconut milk, egg, honey and coconut oil
pour into the almond flour mixture and mix to form a batter
fold in the blueberries
pour batter into paper lined muffin pan cups
bake for 20-25 minutes or until tops turn golden brown. Wait until they are completely cool before removing them from the baking pan
Serving Size: 12
in a large bowl mix the dry ingredients – almond flour, baking soda, salt
in a separate bowl mix the wet ingredients – coconut milk, egg, honey and coconut oil
pour into the almond flour mixture and mix to form a batter
fold in the blueberries
pour batter into paper lined muffin pan cups
bake for 20-25 minutes or until tops turn golden brown. Wait until they are completely cool before removing them from the baking pan
Serving Size: 12
Nutritional Info Amount Per Serving
- Calories: 226.3
- Total Fat: 18.1 g
- Cholesterol: 33.3 mg
- Sodium: 24.6 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.0 g
- Protein: 5.5 g
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