Anti-Inflammatory Blueberry Muffins
Ingredients
- 2 cups almond flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 2 large eggs
- ¼ cup ghee or coconut oil melted
- ⅓ cup honey or pure maple syrup
- 1 tsp pure vanilla extract
- 1 ¼ cups blueberries + extra for top
Instructions
- Preheat oven to 350°F and line 12 muffin cups with liners.
- In a large bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg and salt until well combined. Set aside.
- In a medium bowl, whisk together the eggs, ghee, honey and vanilla extract.
- Add the wet ingredients to the large bowl of dry ingredients and combine well. Fold in the blueberries.
- Pour batter equally into the 12 muffin cups. Sprinkle additional blueberries over the top if desired.
- Bake for 20-25 minutes until the tops are golden brown and a toothpick inserted into the muffin comes out clean.
Notes
- If you do not have muffin cup liners, spray each cup with non-stick cooking spray.
- For variety, try this recipe with raspberries, blackberries or any other berry you desire.
- If you like poppy seeds, add 2 tsp poppy seeds to your dry batter mixture.
- For fluffier muffins, add all ingredients (except the blueberries) to a food processor and blend until smooth, about 30 seconds. Fold in blueberries after batter is completely blended.