Ingredients
- 2 cups Almond Flour
- 1/4 tsp ginger
- 1 tsp Cinnamon
- 1/4 tsp ground cardamom
- 1 TBSP ground flaxseeds
- 2 tsp poppy seeds
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1 Lemon zested and juiced
- 1 tsp Vanilla extract
- 1/4 cup maple syrup
- 2 eggs
- 1/4 cup melted butter or ghee
- 1 cup [wild] blueberries frozen or fresh
- Top with sprinkled hemp seeds or pumpkin seeds
Instructions
- Pre heat oven to 350° Line muffin pan with liners (paper or silicone).
- Mix dry ingredients together. Add wet ingredients (except for blueberries). Mix together. Gently fold in blueberries.
- Fill muffin holders. Bake for 25-30 mins
Notes
Store in the fridge and consume within a week. To save for later store in a freezer safe bag and freeze.