| 8 | 35 | 166 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 12 |
| 2 cup | Almond flour/meal, Bob's Red Mill |
| 1/2 tsp | Baking soda |
| 1/2 tsp | Sea salt, fine |
| 2 large | Egg |
| 1/4 cup | Maple syrup |
| 2 tbsp | Butter, grass fed, unsalted ((melted) (can substitute for 2 tbsp of coconut oil for a dairy free option)) |
| 1 1/2 tbsp | Lemon juice |
| 1 cup | Blueberries |
Preheat oven to 350F.
Prepare your muffin tins by lining them with muffin cups.
In a large bowl, mix the almond flour, baking soda and salt. Gently stir.
In a separate bowl, combine the eggs, maple syrup, melted butter, and lemon juice use a whisk to mix well.
Slowly pour and mix together the wet mixture into the bowl with dry ingredients. Then add the blueberries and gently fold them in the mixture.
Use a tablespoon to divide the mixture into the muffin cups filling them about 3/4 of the way.
Bake for 25 minutes.
Let cool before serving and enjoy!
Schedule
| Fruit | 0.2 |
| Meat Alternative | 0.7 |
