Recipe- Sugar Free Blueberry Muffins

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.

Ingredients

2 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.