Make a batch of Paleo Blueberry Muffins (gluten-free!) for snacks this week or pop some into your freezer to keep them around longer. They are a true sugar-free family hit! Making almond flour blueberry muffins is super easy. It's a one-bowl muffin recipe that will take you 10 minutes to get into the oven and your kitchen will be cleaned long before they come out of the oven.
Ingredients2 tablespoons coconut oil, melted
4 medium ripe bananas
4 large eggs
2 tablespoons freshly squeezed lemon juice, from ½ lemon
1 tablespoon lemon zest
1 teaspoon vanilla
2 ¼ cups almond flour
1 teaspoon baking soda
½ teaspoon sea salt
2 cups fresh blueberries, divided
Method
* Preheat your oven to 350 degrees. Line a 12-cup muffin tin with liners. Melt the coconut oil in a small pan over medium heat, if needed.
* In a large mixing bowl, mash the bananas with a fork. Add the melted coconut oil, eggs, lemon juice and zest, and vanilla and whisk to combine. Add the almond flour, baking soda, and salt and whisk well. Fold in 1 ½ cups of the blueberries.
* Divide the batter between the muffin liners, filling them all the way to the top. Add the remaining ½ cup of blueberries to the tops of the muffins.
* Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on the counter for 5 minutes then carefully remove the muffins from the tray and place them on a cooling rack to cool completely.