Tired of eating eggs for breakfast? Try these almond flour blueberry muffins. They are sweet, moist, and delicious. Easy and portable, these muffins are perfect for mornings when you don’t have time to cook, or even an afternoon snack. They are also easy to store and can be made and frozen for later. These easy breakfast treats are so good, your friends won’t even know they are Paleo!
Cook Time 30 minutes
Total Time 30 minutes
Servings 9 muffins
Calories 453 kcal
- 3 Eggs
- 1 Banana Ripe (mashed)
- 2 1/2 cup Almond Flour
- 2/3 cup Blueberries Fresh
- 3/4 tsp Baking Soda
- 2 tsp Vanilla Extract
- 1/2 tsp Sea Salt
- 3 tbsp Honey
- 2 tbsp Coconut Oil (melted)
Preheat oven to 350 degrees F.
In a large bowl combine the almond flour, baking soda, and salt. Whisk until ingredients are well mixed.
In a small bowl whisk together the eggs, banana, honey, coconut oil, and vanilla extract.
Add the wet ingredients to the dry. Use a wooden spoon to stir the mixture until the ingredients are well combined and a batter forms.
Fold in the blueberries.
Spoon the batter into a greased muffin tin (you can also use cupcake liners).
Bake for 12-16 minutes, until a toothpick comes out of the center clean.
Remove from the muffin tin and allow to cool on wire racks.
Amount Per Serving
Calories 453 Calories from Fat 324
% Daily Value*
Saturated Fat 6g38%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.2g
Vitamin A 10IU0%
Vitamin C 2.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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