Muffins seem to be on almost everyone’s breakfast menu this time of year. I mean, what’s not to love about them? Especially when they are warm out of the oven and served with lots of organic butter from happy, grassfed cows. And grain free and real food, to boot? Yes, please!
You’ll probably want to double this recipe because it might be hard to contain yourself. They also freeze well for easy morning warm-ups during busy weekdays. (Heat in the oven at 350 for about 10 minutes) Or, better yet, surprise a friend or neighbor with a basket of these for breakfast some morning.
Grain Free Blueberry Walnut Muffins
by Amy Love, Real Food Whole Health
3 organic, pasture-raised eggs
1/3 cup pure maple syrup
1 ½ TBL vanilla extract 1/3 cup organic, grassfed milk
2 ¼ cup blanched almond flour
¾ tsp unrefined sea salt
¾ tsp baking soda
¾ cup organic blueberries, fresh or frozen
1/2 cup finely chopped crispy walnuts
Preheat oven to 350 F.
In a medium size mixing bowl , mix eggs, syrup, vanilla and milk.
In a separate bowl, mix almond flour, baking soda, salt.
Add dry ingredients to wet. Fold in berries and walnuts.
Scoop by ¼ cup into parchment lined muffin tins.
Bake for 25-30 minutes or until slightly golden and toothpick comes out clean.
Makes 12 muffins