Blueberry Muffins

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Servings: 12 Prep: 10 min Cook: 25 min Dairy Free Gluten Free Low Carb Paleo Kids Make Ahead Breakfast Oven Simple Added 7 months ago Updated 7 months ago

Missing nutrition data for: Almond Flour, Coconut Flour

Ingredients

2 ½ cups almond flour ⚠

1 tablespoon coconut flour ⚠

½ teaspoon sea salt

½ teaspoon baking soda

¼ cup avocado oil

2 eggs

¼ cup pure maple syrup

2 ounces full fat coconut milk

1 tablespoon vanilla

1 cup blueberries, fresh or frozen

2 tablespoons cinnamon

Instructions

1. Preheat oven to 350F.

2. Use avocado oil to grease a 12-count muffin pan, or line the pan with foil muffin cups.

3. Combine almond flour, coconut flour, salt, and baking soda in a bowl and mix well.

4. Add the avocado oil, eggs, maple syrup, coconut milk, and vanilla. Mix well to incorporate.

5. Finally, add in blueberries and cinnamon.

6. Spoon batter into muffin cups or pan.

7. Bake for 22-25 minutes.

Per serving incomplete

102

Cal

Carbs

Fat

Protein

Carbs 33%

Fat 55%

Protein 11%