Paleo Blueberry Peach Muffins
Slightly sweet and hearty lower carb muffins bursting with blueberries and peaches. Made with almond flour so they are naturally gluten free.
Servings 12 muffins
Preheat oven to 350F, line muffin tin with liners or coconut oil
Combine all dry ingredients into a bowl and mix well. Add in egg whites and honey and mix till well combined. Fold in blueberries and peaches.
Bake at 350F for 35-45 minutes until inserted tooth pick comes out clean. Don't take them out to early!
Let FULLY cool before storing in the refrigerator, if they make it that long!
Check out the per muffin stats.... not to shabby....
Calories: 206kcal | Carbohydrates: 15g | Protein: 9g | Fat: 13g | Sodium: 176mg | Potassium: 74mg | Fiber: 3g | Sugar: 8g | Vitamin A: 290IU | Vitamin C: 1.5mg | Calcium: 77mg | Iron: 1.6mg