- Pre-heat oven to 350. Grease a cupcake pan and set aside (12 cups).
- In a large mixing bowl, whisk almond flour, salt and baking soda.
- Add oil, maple syrup, eggs, vanilla extract and mix until well combined.
- Fold in blueberries and walnuts.
- Spoon batter evenly into cupcake tins.
- Bake for 18-20 minutes.
Remove from the oven and allow to cool for 15 minutes.
Muffins can be frozen in freezer and used as a grab and go snack option or part of a healthy breakfast.
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