Blueberry Muffins with Monk Fruit Sweetener
These delightful blueberry muffins are sweetened with monk fruit instead of sugar, making them a healthier option for breakfast or snacks. They're moist, fluffy, and bursting with juicy blueberries in every bite.
ingredients
- 2 cups almond flour
- 1/4 cup monk fruit sweetener
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsweetened almond milk
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
steps
- 1.
Preheat oven to 350°F and line a muffin tin with paper liners.
- 2.
In a large bowl, whisk together almond flour, monk fruit sweetener, baking powder, baking soda, and salt.
- 3.
In a separate bowl, beat together the almond milk, coconut oil, eggs, and vanilla extract until smooth.
- 4.
Pour the wet ingredients into the dry ingredients and mix until well combined.
- 5.
Gently fold in the blueberries.
- 6.
Divide the batter equally among the muffin cups.
- 7.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 8.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
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