Almond Berry Muffins
30 minutes
Medium
14
In this recipe, almond flour is used in place of wheat flour, making these muffins gluten free and paleo.
- Preheat oven to 170C.
- Grease a muffin tin with coconut oil or other preferred oil.
- Mix dry ingredients together in a
medium-size bowl. Mix wet ingredients in another bowl. - Add them together and mix well to be sure there the egg whites are well combined.
- Lastly, stir in the blueberries.
- Fill muffin cups about 2/3 full and bake for 15 -20 minutes, until centre is not wet.
