Ingredients
Scale
- 2 1/2 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon unrefined sea salt
- 3 large eggs
- 1 tablespoon* raw, local honey
- 3 tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- About 1 cup blueberries, frozen or fresh
Instructions
- Preheat oven to 300°.
- Line a muffin tin with 10 unbleached baking cups. (Or grease the tin.)
- Melt coconut oil in a small oven-proof bowl (in the oven, as it heats up).
- In a large bowl, whisk together almond flour, baking soda and salt.
- When coconut oil has melted, measure 3 tablespoons into a small bowl.
- Stir in the honey, then whisk in the eggs and vanilla.
- Add wet ingredients to dry and mix well.
- Fold in the berries and distribute evenly among the muffin cups.
- Bake about 15-20 minutes, until muffins are slightly golden and a toothpick comes out clean. Tip: If you make a bunch and plan to reheat for future use, under-bake them slightly. They’ll toast up just right when reheated the next day.
- Store in the fridge (or freezer).
Notes
- Click here to shop my favorite kitchen tools and real food ingredients.
- Click here to save 15% off my favorite, healthy brand of salt. Use code KEEPITREAL.
- Since we’ve gone sugar-free, I find that using half, or even less, of the amount of sweetener in most regular recipes is plenty for us. You may want to add more honey to taste.
