Paleo Blueberry Muffins

Muffins are an all time favorites. I don't know many people who would say no to a nice fluffy muffin...unless they are trying to eat healthy. Well, no need to conflict about it anymore! With this recipe you can have your muffin for breakfast, lunch, dinner, or just as a dessert, and feel completely guilt free!

These muffins are Paleo- flourless, sugar free, gluten free and dairy free. They are fluffy, sweet, and heavenly. And they have fruit in them so it can be a perfect breakfast :)

Ingredients:

Muffins-

4 eggs, separated

1/4 cup coconut oil

1/4 cup 100% pure maple syrup

1 tsp vanilla extract

1 tsp almond extract (*optional)

1/2 cup almond flour

1/2 cup coconut flour

1 tsp baking powder

1/2 cup almond milk

pinch of salt

1 cup fresh blueberries

Crumbs:

1/4 cup almond flour

1/4 cup coconut flour

1 tbsp coconut butter

Instructions:

*Preheat oven to 350 degrees

1. Separate the eggs and place the whites in a medium bowl. Let them stand in room temperature while making the rest of the mixture.

2. In a different bowl, whisk the egg yolks, coconut oil, maple syrup, vanilla extract and almond extract.

3. Sift in the almond flour, coconut flour and baking powder and whisk.

4. Add the almond milk and salt and whisk until combined.

5. Beat the Egg whites in their bowl until stiff in a standing kitchen mixer or a hand mixer.

6. Add 1/3 of the egg whites to the mixture and fold in with a spoon. Add the rest of the egg whites and fold in until smooth.

7. Fold the blueberries into the mixture.

8. Spoon into greased or paper-lined muffin cups.

9. For the crumbs- In a small bowl, mix the almond flour, coconut flour and coconut butter with your fingers until combined and crumbly.

10. Spread the crumbs on top of the muffins.

11. Bake at 350 degrees for 25-30 minutes or until done.

BON APPETIT <3