Blueberry and Walnut Breakfast Muffins (Vegan, Paleo, Gluten-Free)
Servings 12 -15
Calories 254kcal
Ingredients
- 2 cups coconut flour or almond flour
- 2 eggs or 2 tbsp flaxseed and 6 tbsp water
- ¼ cup raw honey (use sugar-free honey to keep recipe low carb)
- 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.
Nutrition
Calories: 254kcal | Carbohydrates: 22g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 104mg | Potassium: 133mg | Fiber: 8g | Sugar: 10g | Vitamin A: 47IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg