All Seasons Blueberry Muffins (paleo)
Fluffy, light, soft pillows of blueberry goodness.
Servings: 12
Ingredients
- 3/4 cup almond flour
- 1/2 cup coconut flour ( I like Nutiva Organic for quality and price)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp cinnamon
- 1/4 tsp slat
- 2 eggs
- 1/2 scant cup honey
- 4 Tbs lemon juice
- 1 tsp vanilla
- 1/4 cup canned coconut milk
- 2 Tbs melted coconut oil
- 1 mashed banana
- 1 cup blueberries
Instructions
- Preheat the oven to 350 degrees.
- Line a 12 cupcake pan with muffin tins.
- In bowl #1, mix the almond flour, coconut flour, baking soda, baking powder, cinnamon, and salt, with a fork. Set the bowl aside.
- In bowl #2, mix the eggs, honey, vanilla, lemon juice and coconut milk with an electric mixer until well mixed. Add the melted coconut oil to the bowl and mix with the electric mixer until well blended. Add the mashed banana to the bowl and mix with the electric mixer until well blended.
- Put bowl #1 into bowl #2 and mix with an electric mixer, until blended.
- Fold in the blueberries softly, making sure not to break them.
- Bake for 30 minutes, making sure to switch the direction of the pan half-way through baking.
Nutrition
Calories: 120kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 179mg | Potassium: 74mg | Fiber: 3g | Sugar: 3g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg