These tasty treats are a favourite in my house, especially when freshly baked and warm! They are paleo friendly, grain-free and oh so satisfying.
2 cups almond flour (divided)
1/2 cup coconut flour
6 eggs (preferably pasture-raised)
1/2 cup honey
3/4 teaspoon vanilla
1/2 teaspoon unrefined sea salt
1 cup blueberries
1 tablespoon butter
coconut oil or butter (to grease muffin pan)
Preheat oven to 350 degrees Fahrenheit. Grease large 6-8 muffin cups with coconut oil or butter.
Set aside 2 tablespoons of almond flour. In a mixing bowl or food processor combine remaining 2 cups almond flour, coconut flour, and salt.
In a separate bowl whisk together eggs, honey and vanilla, then add to dry ingredients and blend thoroughly. Gently fold in blueberries, then pour batter into 6-8 large cups. Pat tops down into rounded heaps and use a brush to dab with with butter. Sprinkle with remaining almond flour for a pretty finish. Bake for 30-40 minutes. The top should be springy yet firm when they’re ready.
The original recipe can be found at nourishedkitchen.com