Ingredients
12
12 servings
- •1 cup blanched almond flour
- •⅛ teaspoon baking soda
- •1 pinch salt
- •½ cup coconut milk
- •1 large egg, at room temperature
- •2 tablespoons coconut oil, melted
- •2 tablespoons raw honey
- •1 teaspoon vanilla extract
- •¼ cup blueberries
- •¼ cup chopped nuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or use a silicone muffin tin.
- Mix almond flour, baking soda, and salt together in a bowl.
- Whisk coconut milk, egg, coconut oil, honey, and vanilla together in a separate bowl. Add dry ingredients and mix together with a rubber spatula; do not overmix. Gently fold in blueberries and nuts. Pour into the prepared muffin cups.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutritional Facts
Per 12 servings
- Calories: 134
- Carbohydrate: 6g
- Fat: 11g
- Fiber: 1g
- Protein: 3g
- Sugar: 4g
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