INGREDIENTS
- 2 cups almond flour
- ¼ tsp salt
- ½ tsp baking soda
- ¼ cup melted, cooled coconut oil
- ¼ cup maple syrup
- 3 large organic eggs
- 1 tsp natural vanilla extract
- 1 cup blueberries
- ½ cup chopped walnuts
METHOD
- Pre-heat oven to 350. Grease a cupcake pan and set aside (12 cups).
- In a large mixing bowl, whisk almond flour, salt and baking soda.
- Add oil, maple syrup, eggs, vanilla extract and mix until well combined.
- Fold in blueberries and walnuts.
- Spoon batter evenly into cupcake tins.
- Bake for 18-20 minutes.
Remove from the oven and allow to cool for 15 minutes.
Muffins can be frozen in freezer and used as a grab and go snack option or part of a healthy breakfast.