Ok, I may be the muffin queen over here but I LOVE a yummy warm healthy muffin in the morning! I usually freeze the others so it’s an easy option in the morning when I’m coaching clients. My mornings are usually pretty busy so I always have my breakfast prepped and ready to go. I have found if I don’t have a nourishing breakfast it will throw the rest of my day off so like I said I’m ALWAYS prepped.
Let’s talk about these Paleo Lemon Almond Blueberry Muffins because they are not only super moist and scrumptious, they are super healthy! It’s a perfect way to satisfy your sweet tooth.
As I mentioned they are incredibly yummy! Super healthy, Paleo and unbelievably moist which is usually how things turn out when I bake with hazelnut flour and almond flour.
Paleo Lemon Almond Blueberry Muffins
1 cup almond flour
1 cup hazelnut flour (could also use 2 cups almond flour)
1/4 cup coconut flour
1 tsp baking soda
1/4 tsp salt
3 tbs lemon juice (1 medium lemon juiced)
3 large eggs
1/4 cup coconut oil
1/2 tsp almond extract
1 cup blueberries
Preheat oven to 350 degrees, and line muffin tin with parchment paper muffin liners.
In a medium bowl add almond flour, hazelnut flour, coconut flour, baking soda, and salt.
In a large bowl mix together bananas, eggs, coconut oil, lemon juice and almond extract.
Pour dry ingredients into large bowl of wet ingredients, using a spatula to stir. Fold in blueberries.
Pour batter into your lined muffin tins.
Bake for 25-30 minutes - watch them and take out of oven when done. Ovens can carry keep this in mind.