These Healthy Paleo Blueberry Muffins are made with almond and coconut flour, sweetened with honey, and bursting with fresh blueberries. They're perfect for a nutritious breakfast or snack on the go, and they're gluten-free and dairy-free.
Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/4 cup honey. 3 eggs. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1 cup fresh blueberries.
Instructions: Set oven temperature to 175C 350F. Grease or use paper liners to line a muffin pan. Mix the almond flour, coconut flour, baking soda, and salt in a big bowl. Beat eggs, honey, melted coconut oil, and vanilla extract thoroughly in a separate bowl. Mix the dry ingredients with the wet ones until they are just combined. Fold in blueberries gently. Pour batter into muffin tin, filling each cup to about three-quarters full. Bake for 20 to 25 minutes, or until toothpick inserted into center comes out clean and muffins are golden. After five minutes of cooling in the pan, move the muffins to a wire rack to finish cooling.
Prep Time: 15 minutes
Cook Time: 20 minutes
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