Ingredients
- 1 cup almond flour (I also added 1TBS coconut flour)
- ⅛ tsp baking soda
- pinch of salt
- 2 tbs honey ( I used coconut blossom sugar)
- ½ cup coconut milk, full fat (buttermilk or natural yogurt also OK, ideally organic)
- 2 tbs coconut oil, melted
- 1 egg (2 eggs with extra coconut flour)
- fresh blueberries (add a little more if you like)
- vanilla extract-optional
Instructions
- preheat the oven at 350°F(180C)
- in a large bowl mix the dry ingredients – almond flour, baking soda, salt
- in a separate bowl mix the wet ingredients – coconut milk, egg, honey and coconut oil
- pour into the almond flour mixture and mix to form a batter
- fold in the blueberries
- pour batter into paper lined muffin pan cups
- bake for 20-25 minutes or until tops turn golden brown. Wait until they are completely cool before removing them from the baking pan Recipe makes 6 muffins
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