| Prep Time | 5 minutes |
| Passive Time | 22 minutes |
| Servings |
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Ingredients
- 2 1/4 cups almond flour
- 1/4 cup vanilla protein powder
- 1/2 tsp baking soda
- 1/4 cup liquid coconut oil
- 1/4 cup maple syrup
- 1/4 cup coconut milk
- 2 large eggs
- 1/2 tsp cinnamon
- 1 cup fresh or frozen blueberries
Ingredients
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Instructions
- Preheat the oven to 350 degrees and line 8 cups of a muffin tin with paper liners.
- Fill the remaining 4 muffin tin cups 1/4 full of water so that they don’t burn.
- In a large bowl mix together the almond flour, protein powder and baking soda.
- Add the coconut oil, maple syrup, coconut milk, eggs and cinnamon to the bowl; stir until mixture is thoroughly combined.
- Add the blueberries and gently fold them in to the batter.
- Fill each muffin cup 3/4 of the way full of batter.
- Bake for 22-24 minutes.
- Cool in the pan for 5 minutes then remove the muffins from the pan and cool completely on a wire rack.
Recipe Notes
You can omit the protein powder if desired and use an additional 1/4 cup of almond flour instead.
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