Booming blueberry walnut muffins
These muffins taste good and will make you feel good too, Dr. Joey Shulman shows you how to make this lovely grain-free recipe!
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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
Instructions
- 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.