Blueberry Muffins
Low Carb School Lunchbox Recipes and Ideas
Recipe by Nicky
These are a great addition to the school/work lunchbox or to have with your cuppa.
Ingredients
1 cup Almond Flour
1/8 teaspoon Bicarb Soda
Pinch Salt
1 tablespoon Honey
1/2 cup of full fat Milk
2 tablespoons Coconut Oil, melted
1 pasture raised Egg
1/3 cup Blueberries
Instructions
Preheat your oven to 200ºC
In a large bowl, mix the almond flour, bicarb and salt.
In a separate bowl, mix together the milk, egg, honey and coconut oil.
Combine the ingredients of both bowls into one and then fold in the blueberries.
Place cupcake size paper liners into a muffin tray and spoon mixture to 3/4 of the height of the liner.
Bake for approximately 20-25 minutes until golden.
Let cool in muffin tin. Once cooled store in an airtight container in the fridge.
Additional Notes
Serve with whipped cream
