FLOURLESS BLUEBERRY ALMOND MUFFINS (GLUTEN FREE)

These are a very dense muffin and are really satisfying. They are nice freshly baked with some full fat grass-fed cream (preferably raw) or colled to room temperature. 

 

Ingredients, makes 12 muffins

2 cups organic almond flour

1/2 cup organic coconut flour

5 organic eggs from pastured hens

1/4 cup organic brown rice syrup, honey or coconut nectar

1/2 tsp unrefined sea salt or Himalayan salt

1 cup organic of blueberries (fresh or frozen)

2 tbs coconut, to garnish

Method 

1) Preheat oven to 180°C (375F) and grease a muffin tray using butter or coconut oil

2) In a mixing bowl, combine the flours and salt

3) Add the eggs to the dry mixture and stir until well combined. Finally stir through the sweetener

4) Once all combined, stir in the blueberries

5) Pour into a muffin tray and bake for 40-45 minutes. These should be a little golden brown, the tops will be crunchy!

 

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

Subscribe to my newsletter
Subscribe