2tablespoonscoconut sugar, date sugar or maple sugar
½teaspoonbaking soda
½teaspoonsea salt or kosher salt
3pasture-raised eggs
¼cuphoney or maple syrup
¼cupunsalted butter or coconut oil, melted
1cupfresh or frozen and thawed blueberries
Instructions
Preheat oven to 350˚F. Line a muffin tin with paper liners.
In a medium bowl, whisk together the almond flour, baking soda, coconut sugar and salt.
In a separate large mixing bowl, beat the eggs. Whisk in the honey or maple syrup,melted butter or coconut oil and whisk to combine. Stir in the almond-flour mixture, then carefully fold in the blueberries or whatever other add-ins you are including.
Divide all of the the very dense batter into the prepared muffin tin and bake for 25 to 30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool the muffin pan on a wire rack for 5 minutes. Gently pop the muffins out and cool 10 minutes more on the rack. (Don’t cool them longer than 5 minutes in the hot pan or they’ll get soggy).
Notes
If you wish to add lemon juice, orange juice or another citrus juice, add 1 tablespoon up to 1/4 cup. To add fresh citrus zest, add 2 teaspoons. For fresh herbs you can roughly chop and start with 1-2 teaspoons, depending on how much flavor you want. Try sprinkling hemp seeds or pepitas on top, just before baking.