Paleo Blueberry Purple Muffins



These paleo blueberry purple muffins are not only healthy and vegan but also gluten-free and bursting with juicy blueberries. The addition of shredded purple cabbage gives them a beautiful purple hue.

Ingredients:
  • 2 cups almond flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries
  • 1/4 cup shredded purple cabbage for color

Instructions:

Setting the oven to 350F 175C and putting paper liners in a muffin tin

Mix coconut flour, tapioca flour, baking soda, and salt in a large bowl with a whisk

Melt the coconut oil and add it to another bowl

Then add the almond milk and vanilla extract

Mix the dry and wet ingredients together until they are well blended

Blueberries and purple cabbage shreds should be carefully mixed into the batter

Fill each muffin cup with an equal amount of batter

Put it in the oven and bake for 20 to 25 minutes, or until a toothpick stuck in the middle comes out clean

Let the muffins cool for 5 minutes in the pan, then move them to a wire rack to cool all the way through


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