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Blueberry Almond Muffins
Servings 16
INGREDIENTS
- 2 cups almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp ground cardamom
- 1/2 tsp ground cinnamon
- 2 large organic eggs
- 1/4 cup melted ghee
- 1/3 cup raw honey
- 1 1/2 tsp vanilla extract
- 1 1/4 cup fresh blueberries
- Handful of pumpkin seeds and extra fresh blueberries to sprinkle on top
Video de la receta
DIRECTIONS
- Preheat oven to 350 F and line a muffin pan with baking cups
- In a large bowl, whisk together the dry ingredients, taking care to break up any large clumps of flour
- In a medium-size bowl, whisk together the wet ingredients, then gently but thoroughly combine the wet ingredients into the dry. Fold in the blueberries
- Divide the batter between the 12 muffin molds, filling each three-quarters of the way. Sprinkle additional pumpkin seeds and a couple of extra blueberries on top
- Bake for 25-30 min, or until tops are a deep golden brown
Source: Thrive Market
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