These almond flour muffins are perfection, especially when used as a toasty vessel for ghee. Or as a sandwich for nut butter. Just saying.
Now just so we’re clear, this isn’t your sugary, floury, dopamine inducing carb bomb that you buy at the store; but if you rid yourself of that expectation and accept that this is a healthy alternative, you’ll be pleasantly surprised. *Note this recipe makes 6 muffins. Double for more!
Yields: 6 servings
Serving size: 1 muffin
1 cup blanched almond flour
1 tbsp honey or maple syrup
1/4 tsp baking soda
1/2 tsp apple cider vinegar
1 tsp cinnamon
3g monk fruit (you could also use stevia or your preferred sweetener)
1/2 tbsp himalayan salt
1/2 cup blueberries
Heat oven to 350 degrees ferenheit
Line muffin pan with muffin cup things
In large mixing bowl, mix all ingredients except blueberries (I add these last)
Once mix is blended well, slowly fold 1/4 cup blueberries in
Pour mix evenly into muffin cups, leaving room for them to rise
Add remaining blueberries on top
Bake for 15-20 mins (I know I’m sorry, time varies on different ovens! Keep an eye on them and when they’re becoming golden brown on top, take them out.)
Let cool and then slather on your favorite delicious topping or just eat as is!