Almond Butter Blueberry Muffins
May 15, 2017
Fresh blueberry muffins ready to eat for breakfast or a snack on the run. Muffins made with almond flour, almond butter, maple syrup and organic blueberries.
Muffins are grain free, gluten free, dairy free and Paleo!
- Prep: 15 mins
- Cook: 20 mins
- Yields: 12 Muffins
Ingredients
1 tbsp Organic Maple Syrup
3/4 cup Super-Fine Almond Flour, blanched whole almonds
1/3 cup Tapioca Flour
Directions
1Preheat your oven to 350 degrees. Line a muffin pan with liners. I prefer to use the Unbleached Large Baking Cups by If You Care.
2Mix eggs with almond butter until it reaches a smooth consistency. Add your 1/3 cup plus 1 tablespoon maple syrup as well as your vanilla. Mix well.
3In a separate bowl, whisk all dry ingredients together.
4Slowly add the dry ingredients to batter and mix until fully combined.
5Gently stir in organic blueberries.
6Scoop batter into each pan liner. I've found a 1/4 measuring cup is the perfect tool for consistent sized muffins!
7Bake on the middle rack for 18 to 20 minutes. You will know your muffins are ready when a toothpick inserted into the center comes out clean.
8Let cool completely before storing in an airtight container.
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