Almond Flour-Blueberry Muffins

Ingredients

• 2 cups finely ground almond flour
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 0.25 cups coconut oil , melted and cooled
• 0.25 cups pure maple syrup
• 3 large eggs
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup frozen blueberries

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

2. 2

   Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla. Mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.

3. 3

   Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.