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Blueberry and Walnut Breakfast Muffins (Vegan, Paleo, Gluten-Free)
Total Time
25
minutes
minutes
Servings
12
-15
Ingredients
2
cups
coconut flour
or almond flour
2
eggs
or 2 tbsp flaxseed and 6 tbsp water
¼
cup
raw honey
½
tsp
baking soda
pinch
sea salt
1½
tsp
pure vanilla extract
2
tbsp
extra virgin olive oil
1
can coconut milk
1
cup
frozen or fresh blueberries
1/2
cup
chopped walnuts
Instructions
Preheat oven to 350 degrees F
In a large bowl, add all ingredients except the blueberries and walnuts. You can mix together with a hand mixer briefly, or by using a spoon.
Fold in blueberries and walnuts.
Place muffin liners in a muffin tin and spoon batter into each liner to the top, spreading evenly.
Bake for 20-25 minutes.