Almond Flour Blueberry Muffins

This morning, I made some blueberry almond flour muffins! I was surprised with how well they turned out! I used Paleoaholic’s recipe for blackberry paleo muffins. I love the taste of the almond flour over the  regular flour which is surprising. The texture was perfect and the muffins were moist! I’m all about a low carb/high protein breakfast muffin! These are perfect for breakfast, pre workouts, or even dessert!

ALMOND FLOUR/LOW CARB/NO SUGARR ADDED BLUEBERRY MUFFINS!

Ingredients:

• 2 cups almond flour
• 4 eggs, 3 packets stevia in the raw
• 1/2 tsp baking soda
• 1 tsp apple cider vinegar
•  2 cups blueberries. 

Instructions

1. Preheat oven to 350 degrees
2. In a medium bowl mix baking soda and almond flour
3. In a mixing bowl combine eggs, stevia and vinegar
4. Combine both stirring until combined and add the berries
5. Using a ¼ cup scoop out batter into a paper lined muffin pan
6. Bake for 15min or until slightly browned
7. ......................................

for full recipes please see : simplytaralynn.com

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