Easy Bluberry Muffins

When my family wants a fairly healthy muffin, I use this delicious batch. They are sweetened with just a touch of raw honey. This recipe makes up 24 delectable muffins - no messing around. In this way, my family has plenty to enjoy over several days or we can share them with a larger group. They are an automatic hit.

Almond flour is packed with protein. It's high in protein (21% by weight), manganese, vitamin E and monounsaturated fat, low in carbohydrates, and contains fiber. There will be no sugar crash with these beauties! Blueberries are a powerful nutrient punch with potassium, folate, vitamin C, and vitamin B6. This phytonutrient content supports heart health.

Note on topping these with butter: The yellow goodness is rich in nutrients. It has beneficial compounds like butyrate and conjugated linoleic acid. High-fat dairy products like butter have been linked to a reduced risk of obesity, diabetes, and heart problems. Say, yes please! Truly, everything is better with warm melting butter. Yum!

Directions;
1. Preheat the oven to 350ºF and line two muffin tins with muffin liners. (24)
2. In a large bowl, combine the almond flour, eggs, mashed banana, honey, baking powder, salt, cinnamon, and vanilla. Stir well.
3. Gently fold in the blueberries.
4. Use a scoop to fill batter into each muffin liner.
5. Bake until the tops are lightly golden brown, about 25-30 minutes.
Let the muffins cool slightly, then serve right away with butter.

For best shelf life, keep them in an airtight container in a cool place for up to a week.

Note: I always use organic ingredients whenever possible.