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Blueberry-Almond Muffins



2 cups almond flour

1/2 tsp sea salt

1/2 tsp baking soda

1/2 tsp ground cardamom

1/2 tsp ground cinnamon

2 large organic eggs

1/4 cup melted ghee

1/3 cup raw honey

1 1/2 tsp vanilla extract

1 1/4 cup fresh blueberries

Handful pumpkin seeds and extra fresh blueberries to sprinkle on top



1. Preheat oven to 350 F and line a muffin pan with baking cups

2. In a large bowl, whisk together the dry ingredients, taking care to break up any large clumps of flour

3. In a medium size bowl, whisk together the wet ingredients, then gently but thoroughly combine the wet ingredients into the dry. Fold in the blueberries

4. Divide the batter between the 12 muffin molds, filling each three quarters of the way. Sprinkle additional pumpkin seeds and a couple of extra blueberries on top

5. Bake for 25-30 min, or until tops are a deep golden brown


Source: Thrive Market