Blueberry Muffins

INGREDIENTS

3 eggs

1 cup creamy unsweetened almond or peanut butter

⅓ cup + 1 tablespoon pure, Grade A maple syrup

1 teaspoon pure vanilla extract

¾ cup blanched almond flour

⅓ cup tapioca flour

1 teaspoon baking soda

⅛ tsp fine grain sea salt

1 cup fresh or frozen blueberries

INSTRUCTIONS

Preheat your oven to 350 degrees and lightly grease muffin tin with coconut oil for easy removal.

In a large bowl, whisk together 3 eggs with the almond/peanut butter until smooth, then whisk in the maple syrup and vanilla.

In a separate bowl, combine the almond flour, tapioca flour, baking soda and salt. Stir this mixture into the egg mixture until you have a fully combined batter, then stir in the blueberries.

After the blueberries are stirred in, spoon or pour the batter into the lined muffin pan to fill each cup about ¾ full to make 10-12 muffins.

Bake in the preheated oven on the middle rack for 15-20 minutes or until the tops are lightly browned and a toothpick inserted into the center of one comes out clean.

Allow to cool in the pan for a few minutes before transferring to wire racks to cool completely.

Enjoy!

Recipe from Paleo Running Momma

https://www.paleorunningmomma.com/simple-paleo-blueberry-muffins/