Mini Blueberry Muffins
Servings: 24 muffins
Calories: 148kcal
Ingredients
Muffins
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- ¼ cup coconut sugar
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup melted ghee
- ¼ cup maple syrup
- 3 large eggs
- 1 teaspoon vanilla
- 1 cup fresh blueberries
glaze
- ⅓ cup coconut butter
- 2 tablespoons maple syrup
- 2 tablespoons blueberries
- 2-4 tablespoons lemon juice
Instructions
- Preheat oven to 350° and line 1-2 mini muffin tins with mini parchment liners. It will make 24 muffins so however many pans that takes. Set aside.
- In a large bowl, combine almond flour, coconut flour, coconut sugar, salt, and baking soda. Mix well.
- Add in the ghee, maple syrup, eggs, and vanilla and mix until fully combined and no dry spots remain. Fold in the blueberries and spoon evenly into the muffin tin.
- Bake 15-17 minutes, until edges are lightly brown. Remove and let fully cool. Remove all the parchment liners before glazing.
- Once the muffins are cool, make the glaze. In a glass measuring cup combine coconut butter, maple syrup and blueberries. If the coconut butter is a solid, microwave for 15-20 seconds to soften. Use an immersion blender to blend the mixture together. It may be thick. Alternatively, you can place ingredients in a small blender and mix. Stir in lemon juice until desired consistency.
- Spoon glaze over each muffin, coating evenly. Let dry on a wire rack.
- Keep in the fridge after 24 hours.
Nutrition
Calories: 148kcal | Carbohydrates: 10g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 62mg | Potassium: 27mg | Fiber: 2g | Sugar: 6g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg