Ingredients
Scale
- 2 cups almond flour
- 1/4 cup honey
- 3 eggs
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, baking soda, and salt in a bowl.
- In another bowl, whisk eggs, honey, coconut oil, and vanilla.
- Combine wet and dry ingredients.
- Fold in blueberries gently.
- Pour batter into muffin cups.
- Bake for 20-25 minutes.
- Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- Use frozen blueberries if fresh are unavailable.
- For extra flavor, add lemon zest.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg