A healthy version of mini blueberry muffins, tasting exactly like the moist sugar bombs from a white bag, but gluten/dairy free and sweetened with maple syrup. Perfect for a quick breakfast or dessert.
Combine 2 cups @bobsredmill almond flour, 1/2 tsp baking soda and a pinch of pink salt. In another small bowl, combine 2 eggs, 1/4 cup @parkersrealmaple pure maple syrup, 1 tbsp apple cider vinegar (don’t worry you can’t taste it), 1 tbsp vanilla extract, 1 tbsp @chosenfoods avocado oil (coconut could work too), and the zest and juice from one lemon 🍋 Fold the wet ingredients into the flour mixture then add 1 cup of frozen blueberries. Either line a muffin tin with muffin cups or spray with coconut oil (@traderjoes coconut oil spray is amazing) and fill 3/4 of the way full. Sprinkle with some @bobsredmill date sugar (optional). Bake at 375 for about 15 minutes or until a toothpick comes out clean and the tops are golden brown. Careful not to over cook these or they will dry out!
