These gluten-free mini blueberry muffins are made with almond meal and are a great breakfast or snack filled with a good source of protein and fiber.
Ingredients
3 cups (330g) cups almond meal
¼ (1g) tsp salt
½ tsp (3g) baking soda
1 tsp (2g) cinnamon
1 tablespoon (12g) chia seeds
2 tbsp (45g) honey
¼ cup (50g) melted coconut oil
½ cup almond milk
3 organic eggs
1 cup (150g) fresh blueberries
2 tablespoons raw cane sugar
¼ teaspoon cinnamon
Instructions
Preheat the oven to 350°F (175°C). Butter or spray a mini muffin pan.
In the bowl of a stand mixer equipped with the whisk attachment, add the following: almond meal, salt, baking soda, cinnamon and chia seeds. Mix on speed 4 for 10 seconds.
In a separate bowl mix together: honey, coconut oil, almond milk and eggs.
Add the wet ingredients to the bowl of the stand mixer and whisk on speed 4 until just combined, about 10 seconds. Remove the bowl from the stand mixer and stir in the blueberries with a spatula.
In a small bowl, mix together the raw cane sugar and cinnamon.
Fill the greased muffin cups until full. Sprinkle with the cinnamon sugar mixture.
Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
Store in an air tight container for up to 5 days or freeze in an airtight container for up to 2-3 months.
Recipe by Italicana Kitchen at https://italicanakitchen.com/gluten-free-mini-blueberry-muffins/