Easy Recipe
Prep Time
15 minutes
Cook Time
25 minutes
12 muffins

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. 


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
cups avocado oil
cups maple syrup
cups lemon juice
2 teaspoons lemon zest

Other Ingredients

1 cups blueberries (fresh or frozen)