Grain-free Almond Blueberry Muffins

Prep time:   15 minutes
Cooking time:   18 minutes
Yields:  9 people

3 eggs, room temp
1/4 c coconut oil, melted
1/3 c maple syrup
1 tsp vanilla
1 c almond flour
3 tbs coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1 tsp cinnamon
1/2 tsp lemon zest
3/4 c blueberries


Preheat oven to 350 degrees. Combine eggs, oil, syrup, and vanilla. Combine dry ingredients. Stir dry ingredients into wet. Let batter set for 5 minutes (coconut oil absorbs liquid and will expand). Gently fold in blueberries. Fill muffin cups 3/4 full. Bake 18-22 mins.


It is important to have the eggs and almond flour (I keep mine in the fridge) at room temperature or your coconut oil will solidify. I have tried these with the lemon zest and without. They are definitely better with the lemon zest added in.

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