Name: Almond Flour Blueberry Nut Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Blanched almond flour - 1 cup; Baking soda - ⅛ teaspoon; Salt - 1 pinch; Coconut milk - ½ cup; Egg, at room temperature - 1 large; Coconut oil, melted - 2 tablespoons; Raw honey - 2 tablespoons; Vanilla extract - 1 teaspoon; Blueberries - ¼ cup; Chopped nuts - ¼ cup

Ingredients for - Almond Flour Blueberry Nut Muffins

1. Blanched almond flour 1 cup

2. Baking soda ⅛ teaspoon

3. Salt 1 pinch

4. Coconut milk ½ cup

5. Egg, at room temperature 1 large

6. Coconut oil, melted 2 tablespoons

7. Raw honey 2 tablespoons

8. Vanilla extract 1 teaspoon

9. Blueberries ¼ cup

10. Chopped nuts ¼ cup

How to cook deliciously - Almond Flour Blueberry Nut Muffins

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners or use a silicone muffin tin.

2 . Stage

Mix almond flour, baking soda, and salt together in a bowl.

3 . Stage

Whisk coconut milk, egg, coconut oil, honey, and vanilla together in a separate bowl. Add dry ingredients and mix together with a rubber spatula; do not overmix. Gently fold in blueberries and nuts. Pour into the prepared muffin cups.

4 . Stage

Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.