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Honey Blueberry Muffins
YIELD: Makes 6 muffins
INGREDIENTS
1 - egg
1/4 cup - creamy almond butter
2 T - coconut oil, melted and cooled
1/2 cup - honey
1 tsp. - vanilla extract
2 T - lemon juice
2 cups - almond flour
1/2 tsp. - baking powder
2 T - almond milk
1 cup - blueberries, fresh or frozen
salt
DIRECTIONS
Preheat oven to 350 F.
Line a muffin tin (6 wells) with muffin liners.
In a medium bowl, beat the egg. Add almond butter, coconut oil, honey, vanilla extract and lemon juice; mix until smooth.
In a separate bowl, whisk together almond flour, baking powder and a pinch of salt.
Add the dry ingredients to the wet and mix until well incorporated. Add almond milk to thin batter as needed and stir to combine.
Gently fold in the blueberries. You do not want to break these juicy little jewels!
Divide and pour the batter evenly into the prepared muffin wells.
Bake muffins until the edges are golden brown and a toothpick inserted into the center of a muffin comes out clean, about 30 to 35 minutes.
Recipe courtesy of food blogger, chef, television host, media personality and author, Samah Dada.