Paleo Blueberry Muffins
Servings: 12 muffins
Calories: 272kcal
Ingredients
- 1 ½ cups almond flour
- ½ cup cassava flour
- ¼ cup coconut sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 3 large eggs
- ¼ cup melted ghee (coconut oil if desired)
- ¼ cup maple syrup
- 1 cup blueberries plus additional for topping
Instructions
- Preheat the oven to 325° and line a muffin pan with 12 parchment liners. Set aside.
- In a large bowl, combine almond flour, cassava flour, coconut sugar, cinnamon, salt, and baking soda. Stir until well combined.
- Add in the eggs, ghee, and maple syrup and stir until well mixed and no dry spots remain. Fold in the blueberries until evenly distributed.
- Divide batter evenly into the 12 muffin liners, they should be about ¾ full. Top with additional blueberries, about 5-6 on each muffin and press gently in.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Store in an airtight container at room temperature and then in the fridge after the second day.
Nutrition
Calories: 272kcal | Carbohydrates: 20g | Protein: 8g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 119mg | Potassium: 43mg | Fiber: 4g | Sugar: 9g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg