Almond Blueberry Breakfast Muffins - Culinary Therapy

Almond Blueberry Breakfast Muffins

This is a muffin you can feel comfortable serving your family for breakfast. Refined flour, white sugar and milk are replaced with whole grain almond flour, natural sweeteners, and healthier fats. Gluten-free, dairy-free and paleo-friendly.

3 cups almond flour

1 tsp baking soda

1 tsp cinnamon

1 tbsp ground flax seeds

1/4 tsp salt

1/4 cup maple syrup

1 tsp vanilla

2 tbsp chia seeds

1 egg

1 cup frozen or fresh blueberries

1.  Preheat oven to 350 degrees.  Line a muffin tin with muffin cups.

2. Combine dry ingredients in a bowl, except the chia seeds.

3. Combine wet ingredients in a second bowl. Add in the blueberries.

4.  Add the wet ingredients to dry ingredients and stir with a spatula until mixed.

5. Spoon batter into muffin cups and sprinkle with chia seeds.

6.  Bake 20 – 30 minutes.

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