Ingredients

The following ingredients have 4 Servings
  • 2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/4 cup coconut oil
  • 1/4 cup keto maple syrup
  • 1/2 cup blueberries (fresh or frozen )

Instruction

  • Preheat the oven to 180C/350F. Lightly grease a 12-count muffin tin or silicone muffin pan and set aside. 
  • In a large mixing bowl, add your dry ingredients and mix well. Add the remaining ingredients, and mix until a thick batter remains. Fold through the blueberries.
  • Distribute the muffin batter evenly amongst the muffin tin, about 2/3-3/4 way full. Bake for 20-25 minutes, or until a skewer comes out mostly clean.
  • Let the muffins cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.