Almond Flour Muffins

Recipe Type: Breakfast

Dietary Info: Dairy Free, Gluten Free, Grain Free, Paleo, Elimination Diet, Vegan, Vegetarian, Whole 30

Servings: 2

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes

Ingredients:

• ⅔ Cup Almond Flour

• ½ tsp Baking Soda

• 2 TBSP Pure Maple Syrup

• 4 Drops Liquid Monk Fruit Sweetener

• ½ Cup Almond Milk (or Water)

• 2 Eggs

• ¼ Cup Blueberries + Handful of blueberries

• ½ Cup Coconut Yogurt

• 1 TBSP Pure Maple Syrup

How To:

1. Preheat the oven to 350 degrees.

2. Add cupcake liners to a cupcake pan or grease a cupcake pan with coconut oil.

3. Blend together all ingredients besides blueberries in a blender. Add a few blueberries to the blender if you’d like the blueberry flavor blended in.

4. Pour the batter into the cupcake pan and add a few blueberries to each muffin.

5. Bake for 15 minutes, check and bake for an additional 5 minutes if needed.

6. Serve muffins with coconut yogurt mixed with pure maple syrup and top with a handful of blueberries.

Variations:

• Swap blueberries with strawberries

• Swap blueberries with banana slices

• Swap blueberries with chocolate chips

Notes:

• Make vegan by using flax eggs.

• Make it whole 30 friendly by omitting sweeteners.

I’d love to see you post your creation or modification of this recipe! Use the hashtag #kristenroserecipes and tag me @kristenrosexo and I’ll look out to repost it! :)