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 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.