Craving a warm, comforting muffin but sticking to a Paleo lifestyle? Look no further! These Paleo Almond Flour Blueberry Muffins are the perfect solution. They’re deliciously moist, bursting with juicy blueberries, and crafted with wholesome ingredients that will leave you feeling good.
INGREDIENTS
- 2 cups almond flour
- 1 tbsp baking powder
- ½ tsp ground cinnamon
- ⅛ tsp sea salt
- ¼ cup monk fruit sweetener
- ¼ cup golden monk fruit sweetener
- 2 large eggs
- 1 tsp apple cider vinegar
- 1 cup unsweetened almond milk
- 2 tsp vanilla extract
- 1½ cups blueberries
INSTRUCTIONS
- Preheat the oven to 350°F (175°C).
- In a large bowl, sift together the almond flour, baking powder, cinnamon, sea salt, monk fruit, and golden monk fruit.
- In a separate bowl, whisk the eggs, apple cider vinegar, almond milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Line a muffin tin with nine liners and fill each about ¾ full with batter.
- Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool for 10 minutes before transferring them to a serving plate.
- Store at room temperature or in the refrigerator for freshness.
Keywords: paleo, low-carb, gluten-free, blueberry muffins, healthy snacks, breakfast
