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Paleo Blueberry Almond Muffins | Low Carb

Taralynn
Easy paleo blueberry almond muffins, a low carb treat!
5 from 11 votes
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Prep Time 5 minutes
Cook Time 1 hour 52 minutes
Course Breakfast
Servings 9 Large Muffins

Ingredients
  

  • 2 Cups Almond Flour
  • 1 Tbsp Baking Powder
  • 1/2 Tsp Ground Cinnamon
  • 1/8 Tsp Sea Salt
  • 1/4 Cup Monk Fruit
  • 1/4 Cup Golden Monk Fruit
  • 2 Large Eggs
  • 1 Tsp Apple Cider Vinegar
  • 1 Cup Unsweetened Almond Milk
  • 2 Tsps Vanilla Extract
  • 1 1/2 Cups Blueberries

Instructions
 

  • Preheat the oven to 350-degrees.
  • In a large mixing bowl, sift the almond flour, baking powder, salt, cinnamon, monk fruit, and golden monk fruit.
  • In a small mixing bowl, whisk the eggs, vinegar, almond milk, and vanilla extract. Pour the egg mixture into the bowl with the almond flour and mix well.
  • Fill nine liners 3/4th full with batter and bake for 20-minutes. (or you can use mini muffin slots) 
  • Let them cool for ten minutes and transfer to a serving plate. You can store them in the refrigerator or on the countertop.
Keyword paleo, low carb, blueberry, muffins, breakfast, snacks, gluten free
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