Almond Flour and Blueberry Muffins

Ingredients

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted and cooled
• 1/4 cup honey or maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries

Cooking Instructions

1. Preheat the oven to 350 degrees F. Line a muffin tin with paper cups.
2. In a large bowl, whisk together the almond flour, baking soda, and salt.
3. In another bowl, whisk together the coconut oil, honey/maple syrup, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until well combined.
5. Fold in the blueberries, until evenly distributed throughout the batter.
6. Fill each muffin cup with the batter, about 3/4 full.
7. Bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

These muffins use low-glycemic almond flour instead of regular flour and are sweetened with natural honey or maple syrup, which gives them a lower glycemic index than regular muffins made with sugar. These muffins are not only delicious but also diabetic-friendly because of their lower glycemic index. With a couple of these tasty treats, you can satisfy your sweet tooth without compromising your blood sugar levels. Enjoy!