Ingredients
Scale
- 2 ½ cup almond flour
- ½ tsp salt
- 1½ tsp baking powder
- 3 Flax eggs
- ¼ cup Almond milk
- ⅓ cup Coconut oil, melted
- ½ cup Monkfruit sweetener
- 1 tbsp Vanilla
- 1 cup blueberries
Instructions
- Preheat oven to 350 and line muffin tin with liners or use silicone muffin molds
- Combine almond flour, salt, baking powder, and Monk fruit sweetener in a bowl
- Add in flax eggs, almond milk, vanilla and oil and stir until wellcombined
- Fold in blueberries
- Pour into muffin liners or molds and bake20-25 minutes or until golden brown
- Fully cool (as they are quite soft when warm)and enjoy!
Notes
We love them slathered with cashew butter for a little extra protein but they are equally delicious with grass-fed or vegan butter.
- Prep Time: 10 mins
- Cook Time: 20- 25 Minutes
- Category: Breakfast
- Diet: Gluten-Free