Pack one of these paleo muffins in your child's lunchbox for a nutrient-dense treat, or serve them as an after-school snack with a cup of herbal tea. They are also delicious served for a quick breakfast along with a hard boiled egg! I prefer to use frozen wild blueberries in this recipe; they are much smaller and bake into the muffins better than regular blueberries.
Ingredients
Dry Ingredients
2 cups
blanched almond flour
½ cups
tapioca flour
¼ cups
coconut flour
1 teaspoons
baking soda
¼ teaspoons
fine sea salt
Wet Ingredients
3 large
eggs
⅓ cups
avocado oil
⅓ cups
maple syrup
⅓ cups
lemon juice
2 teaspoons
lemon zest
Other Ingredients
1 cups
blueberries
(fresh or frozen)
