Paleo Lemon Almond Blueberry Muffins
(SIBO Friendly, low fodmap, gluten free)
Ok, I may be the muffin queen over here but I LOVE a yummy warm healthy muffin in the morning! I usually freeze the others so it’s an easy option in the morning when I’m coaching clients. My mornings are usually pretty busy so I always have my breakfast prepped and ready to go. I have found if I don’t have a nourishing breakfast it will throw the rest of my day off so like I said I’m ALWAYS prepped.
Let’s talk about these Paleo Lemon Almond Blueberry Muffins because they are not only super moist and scrumptious, they are super healthy! It’s a perfect way to satisfy your sweet tooth.
As I mentioned they are incredibly yummy! Super healthy, Paleo and unbelievably moist which is usually how things turn out when I bake with hazelnut flour and almond flour.
Paleo Lemon Almond Blueberry Muffins
Ingredients
- 1 cup almond flour
- 1 cup hazelnut flour (could also use 2 cups almond flour)
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 tbs lemon juice (1 medium lemon juiced)
- 3 large eggs
- 1/4 cup coconut oil
- 2 bananas
- 1/2 tsp almond extract
- 1 cup blueberries
Instructions
- Preheat oven to 350 degrees, and line muffin tin with parchment paper muffin liners.
- In a medium bowl add almond flour, hazelnut flour, coconut flour, baking soda, and salt.
- In a large bowl mix together bananas, eggs, coconut oil, lemon juice and almond extract.
- Pour dry ingredients into large bowl of wet ingredients, using a spatula to stir. Fold in blueberries.
- Pour batter into your lined muffin tins.
- Bake for 25-30 minutes - watch them and take out of oven when done. Ovens can carry keep this in mind.
Enjoy!
Angie
