These moist and delicious muffins can be served with breakfast, lunch, dinner or as a snack any time. They do freeze well, so you can make large batches and save them.
Ingredients
2 cups blanched almond flour (I use Honeyville)
¼ tsp. baking soda
⅛ tsp. sea salt
4 tbsp. maple syrup (or raw honey)
1 cup coconut cream (I use heavy coconut cream from Trader Joe’s)
4 tbsp. grass-fed ghee, melted (or melted coconut oil; organic unrefined; cold pressed – I use Costco’s)
2 eggs
½ cup fresh or frozen blueberries (I use smaller frozen wild blueberries when I can- Costco’s)
1 tsp. fresh orange or lemon zest (optional)
½ tsp. orange or lemon extract (optional)
2 tbsp. coconut sugar to sprinkle on top (optional)
Instructions
Preheat the oven at 350°F
In a large bowl mix the dry ingredients – almond flour, baking soda, salt.
In a separate bowl mix the wet ingredients – coconut cream, eggs, maple syrup and melted ghee. (zest and extract if using)
Combine wet and dry ingredients and gently mix the batter.
Fold blueberries into the batter ( I sometimes wait and add them later to each muffin cup)
Sprinkle with coconut sugar if using.
Scoop batter into paper lined muffin pan cups (or I use silicon cups) and bake for 20-25 minutes or until tops turn golden brown. Wait until they are completely cool before removing them from the baking pan.
Recipe makes18 regular muffins or 36 mini-muffins. Store in an airtight container in the refrigerator.
Recipe by WellStone Gardens at http://wellstonegardens.com/favorite-bluberry-muffins/