Who doesn’t love a warm muffin with a cup of coffee to start their day? It’s no secret that most muffins are loaded with sugar and refined carbs and leave you feeling shaky and hungry twenty minutes later. That’s why I came up with these simple, easy to make muffins that freeze well and can be heated up in a pinch! They are kid friendly, gluten and refined sugar free and are delicious (if I may say so myself ;-)!
Try them out!
Ingredients: 2 cups of almond flour 1 cup of blueberries 3 eggs 3 tbsp of organic maple syrup 1 tsp of liquid stevia or monk fruit 3 grinds of pink Himalayan salt 1/2 cup of melted or liquid coconut oil
Directions: Pre heat the oven to 350 degrees. Then, in a medium bowl mix all of the ingredients together thoroughly (except for the blueberries). Lastly fold in the blueberries gently. Distribute the mixture into an 8 section muffin tin and bake for 15 minutes. ENJOY!
