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KETO BLUEBERRY MUFFINS


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Ingredients:

  • 2 cups almond flour

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 3 large eggs

  • 1/4 cup coconut oil

  • 1/4 cup keto maple syrup

  • 1/2 cup blueberries fresh or frozen


Instructions

  • Preheat the oven to 180C/350F. Lightly grease a 12-count muffin tin or silicone muffin pan and set aside.

  • In a large mixing bowl, add your dry ingredients and mix well. Add the remaining ingredients, and mix until a thick batter remains. Fold through the blueberries.

  • Distribute the muffin batter evenly amongst the muffin tin, about 2/3-3/4 way full. Bake for 20-25 minutes, or until a skewer comes out mostly clean.

  • Let the muffins cool in the tin for 10 minutes, before transferring to a wire rack to cool completely.




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