Looking for a treat or an on-the-go snack? These muffins are made with almond flour, fresh blueberries, and maple syrup. Whip up a batch for the week and always have a nutrient-dense snack on hand.
2.5 cups almond flour
3 eggs, pastured
1/2-3/4 cups organic, fresh blueberries
1/4 cup maple syrup
1/2 tsp baking powder (look for one without cornstarch)
1/2 tsp sea salt
1 T vanilla
Preheat oven to 350. Line a muffin tin. Makes approximately 10 muffins. Combine all ingredients except blueberries in a large bowl. Gently fold in the blueberries. Using an ice cream scoop if you got it, fill the lined muffin tin. Bake approximately 20-25 minutes until firm to the touch and slightly browned on top. Let cool, then enjoy!