Mini Almond Butter Blueberry Muffins
Ingredients
The batter
-
¾
cup
cashew milk
-
1
cup
almond butter
-
3
tbsp
ghee or coconut oil
-
2
tbsp
honey
-
3
pieces
eggs
-
¼
cup
tapioca flour
-
¼
cup
coconut flour
-
2
tbsp
Vitol Egg Protein Powder or coconut flour
-
½
tsp
vanilla liquid stevia
-
1
tbsp
vanilla extract
-
1½
tsp
baking soda
-
1
tsp
baking powder
-
¼
tsp
guar gum or xanthan gum
The mix-ins
-
1
package (10 oz)
thawed, drained blueberries
-
to taste
none
shredded coconut (for topping)
Instructions
- Preheat the oven to 325 degrees.
- In a bowl, combine cashew milk, almond butter, ghee or coconut oil, honey, and eggs.
- Mix in tapioca flour, coconut flour, protein powder (or additional coconut flour), vanilla liquid stevia, vanilla extract, baking soda, baking powder, and guar gum or xanthan gum.
- Blend the mixture with an electric mixer until smooth.
- Fold in the thawed blueberries gently.
- Optionally, top each muffin with shredded coconut.
- Pour the batter into a mini muffin tray and bake for about 12 minutes.
Nutrition Facts (estimated)
Servings
48 mini muffins
Calories
80
Total fat
5g
Total carbohydrates
7g
Total protein
3g
Sodium
150mg
Cholesterol
70mg
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