These healthy tender almond flourblueberry muffins are the perfect grabngo breakfast or snack Using frozen blueberries means you can enjoy them yearround
Prep Time
5 mins
Dificult
Medium
Servings
35 mins
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
Whisk almond flour
baking soda
and salt together in a large bowl. Add coconut oil
maple syrup
eggs
lemon zest
and vanilla. Mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
Bake in the preheated oven until tops spring back when lightly pressed
18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.