Happy Birthday Angel!!! Today my beautiful man turns 30 years old! To celebrate, I spent yesterday wrapping presents and today, I’ll make him a Paleo Cake and Ice Cream. Yay!

Anyway, today I’m posting a recipe for him. He really likes these muffins for breakfast.

Paleo Blueberry Muffins

1/3 cup Almond Flour

2 Tbsp Coconut Flour

2 Tbsp Arrowroot Flour

1/8 tsp Sea Salt

¼ tsp Baking Powder

3 Eggs

3 ½ Tbsp Honey (raw)

2 Tbsp Applesauce

2 Tbsp Coconut Oil

1 Tbsp Vanilla Extract

¾ cup Blueberries

Optional: Almond slices

Paper Liners or Coconut Oil Spray

Preheat the oven to 350 degrees Fahrenheit.

In a bowl, combine the almond flour, coconut flour, arrowroot powder and baking powder. Mix until incorporated.

In a bullet, combine the eggs, honey, applesauce, sea salt, coconut oil and vanilla.

Add the wet to the dry (I use a whisk to break up any lumps) then fold in the blueberries.

Spray down a large (set of 6) muffin tins with coconut oil or line each with a paper liner. Fill each tin (6 total) ½ of the way full (unless you like really big heavy muffins, they go a full ¾).

I like to top mine with some almonds or sweetness – If you do too, in a separate bowl, combine:

1 Tbsp Shredded Coconut (unsweetened)

1 Tbsp Sugar (raw) or Coconut Crystals (if you don’t do the sugar)

1 tsp Cinnamon

1 tsp Nutmeg

Sprinkle this mixture on top of the muffins before they go into the oven.

They should be in the oven for 20-25 minutes. In my oven, a little closer to 25 minutes – just until a toothpick comes out clean.