1 cup fresh or frozen blueberries (plus a few extra for topping)
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with coconut oil.
Mix Dry Ingredients: In a large bowl, whisk together the almond flour, protein powder, baking powder, baking soda, and salt.
Combine Wet Ingredients: In another bowl, beat the eggs, then mix in the date syrup, almond milk, vanilla extract, and melted coconut oil.
Combine and Fold: Slowly add the wet ingredients to the dry ingredients. Stir until well combined. Gently fold in the blueberries.
Fill Muffin Cups: Divide the batter evenly between the muffin cups, filling each about 3/4 full. Sprinkle a few extra blueberries on top for added flair.
Bake: Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.