Blueberry Almond Muffins


3 cups Almond Flour

4 Eggs

2 teaspoons Baking soda

1/4 cup Coconut oil, melted

1/4 cup Unsweetened Almond Milk

8 tablespoon Erythritol

1 cup Blueberries fresh or frozen

1/2 cup shredded coconut

Preheat the oven to 375.

Fill a 12 hole muffin pan with paper liners, then set aside. (or use a large 6 hole muffin pan with paper liners)

Whisk almond meal, eggs, baking soda, oil, milk and sugar free Erythritol sweetener until it forms a smooth batter.

Stir in coconut, then gently fold blueberries into the batter, taking care not to break them.

Spoon batter into each muffin liner, filling to 3⁄4 full.

Sprinkle sliced almonds on top.

Bake for 35 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Put muffins on a wire rack to cool. Enjoy!
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