This recipe was inspired by www.DAMYHealth.com. It is gluten-free, grain-free, clean, lower in carbs, moist and the best almond flour muffins I’ve ever had! Perfect for a grab-and-go breakfast, brunch or a mid-day snack.
Pre-heat oven to 350 F.
Place all ingredients excluding blueberries into your food processor and blend until smooth.
Once completely mixed fold in blueberries.
Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray.
Evenly scoop batter into muffin tin.
Bake for 25 minutes.
Remove from oven and place on cooling rack.
To make these vegan use 1 tsp baking soda and 1/4 cup of apple sauce in place of the eggs
Ingredients
Directions
Pre-heat oven to 350 F.
Place all ingredients excluding blueberries into your food processor and blend until smooth.
Once completely mixed fold in blueberries.
Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray.
Evenly scoop batter into muffin tin.
Bake for 25 minutes.
Remove from oven and place on cooling rack.
To make these vegan use 1 tsp baking soda and 1/4 cup of apple sauce in place of the eggs