Description
These muffins are so light and delicate yet super-satisfying! If you like a more firm muffin and can eat eggs, feel free to substitute the flax eggs for chicken eggs.
Ingredients
Scale
- 2 ½ cup almond flour
- ½ tsp salt
- 1½ tsp baking powder
- 3 Flax eggs
- ¼ cup Almond milk
- ⅓ cup Coconut oil, melted
- ½ cup Monkfruit sweetener
- 1 tbsp Vanilla
- 1 cup blueberries
Instructions
- Preheat oven to 350 and line muffin tin with liners or use silicone muffin molds
- Combine almond flour, salt, baking powder, and Monk fruit sweetener in a bowl
- Add in flax eggs, almond milk, vanilla and oil and stir until wellcombined
- Fold in blueberries
- Pour into muffin liners or molds and bake20-25 minutes or until golden brown
- Fully cool (as they are quite soft when warm)and enjoy!
Notes
We love them slathered with cashew butter for a little extra protein but they are equally delicious with grass-fed or vegan butter.