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| One muffin yields 229 calories, 19 grams of fat, 12 grams of carbs and 5 grams of protein. | |||||
| Ingredients: | |||||
| 1 cups | almond flour/meal | ||||
| 0.13 teaspoon(s) | baking soad | ||||
| 1 pinch(s) | sea salt | ||||
| 2 tablespoon(s) | raw honey | ||||
| 0.50 cup(s) | full fat coconut milk | ||||
| 1 | flax egg | ||||
| 2 tablespoon | coconut oil | ||||
| 0.25 cup(s) | fresh blueberries | ||||
| Directions: | |||||
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Preheat oven to 350°F (175°C) and place a rack in the middle. Line a muffin pan with 6 liners. Set aside.
In a large bowl mix almond meal, baking soda and salt. In another bowl whisk together honey, coconut oil, coconut milk and egg. Using a spatula, gently fold wet ingredients into dry ingredients and mix until just combined. Do not overmix. Fold blueberries into the batter. Divide batter among muffin cups and bake for 20 to 25 minutes until tops are golden brown (make sure they do not burn though). Let cool completely on rack before removing. |
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