Simple Paleo Blueberry Muffins with Almond Butter
Simple Paleo Blueberry Muffins made with almond flour and almond butter, sweetened with pure maple syrup. They're healthy, easy, grain free, gluten free, dairy free and Paleo!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Preheat your oven to 350 degrees and line a 12 cup muffin pan with liners (I used these) for easy removal.
In a large bowl, whisk together the 3 eggs with the almond 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 3/4 full to make 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!
*You can easily adjust the sweetness to preference by adding or subtracting a little bit of the maple syrup