Antioxidant Blueberry Muffins (Gluten Free)
Antioxidant Gluten Free Blueberry Muffins (makes about 9)
1 1/4 cup Fresh Blueberries
2 Large Eggs
1/4 cup Ghee Butter
1/4 cup 100% Maple Syrup
2 cups Almond Flour
1/2 tsp Baking Soda
1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Sea Salt
1/2 tsp Vanilla Extract
Preheat oven to 350F.
In one large bowl start with cracking 2 eggs. Add Ghee Butter, needs to be room temperature, not solid. Add Maple Syrup & Vanilla Extract. In another bowl Mix together all dry ingredients, Almond Flour, Baking Soda, Cinnamon, Nutmeg, & Sea Salt. Slowly mix together dry ingredients with wet until fully combined into dough like texture. Add in your berries and lightly mix in to combine. ***Be careful not to smash your berries into the mixture too hard, you just want them to be evenly distributed throughout the mixture.
Lastly, coat cupcake pan with pam or grease to prevent sticking and distribute mixture into about 9 muffins.
Bake at 350 degrees for about 20 min. All ovens are different so be sure to watch them. Once they are golden brown on the edges and a toothpick or fork inserted into the center comes out clean they are done.
Enjoy on their own for breakfasts or a snack.
Try eating them hot with a scoop of low-fat or vegan ice cream as dessert.
***You can substitute Blueberries for other berries as well. A half/half mixture of Blueberries & Strawberries works well too.