Grain Free Blueberry Muffins
Hello Friends! I’m always on the hunt for sweet treats that won’t upset my tummy. I tested these Grain Free Blueberry Muffins and they are so good! With minimal whole ingredients, these muffins are easy to digest, super moist, and both paleo and keto-friendly, so they won’t leave you in a sugar coma.
I used Lakanto monkfruit sweetener as I find this one does not have an aftertaste, but coconut sugar would work here too. I love the pops of blueberry and the use of almond flour gives these muffins such depth of flavour, delish!
Whether you want to eat these muffins as an on the go breakfast or as a sweet treat, you won’t be disappointed. Check out the recipe!
Ingredients
- 2 ½ cups Bob’s Red Mill Almond Flour
- 1/3 cup Lakanto monkfruit sweetener (or any granulated sweetener)
- 3 eggs
- 1/3 cup almond milk
- 1/3 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup blueberries
Directions
- Preheat your oven to 350
- Line a 12-cup muffin tin with silicone liners
- Add the dry ingredients to a large mixing bowl and stir to combine
- Add the blueberries to the dry ingredients and softly mix to disperse the blueberries evenly
- In a separate bowl, mix all of your wet ingredients together
- Fold your wet ingredients into the dry ingredients until a batter forms
- Evenly distribute the batter amongst the 12 muffin cups
- Bake for 20-25 minutes
And you’re done! Hope you enjoy this recipe as much as me and my family do!