Pam & Raman's Blueberry Muffins

PAM & RAMAN'S BLUEBERRY MUFFINS

Pam enjoys recommending this easy-to-make muffin recipe to the families who come to visit her practice and are just starting to implement the SCD.

Ingredients

2½-3 cups (275-330 g) almond flour
3 eggs
½ cup (170 g) honey
1 teaspoon baking soda
½ teaspoon cinnamon powder
3 tablespoons (42 g) ghee, softened
6 ounces (110 g) fresh whole blueberries
¼-N cup (60-80 mL) water, if needed

Instructions

1. Preheat the oven to 325°F (165°C or gas mark 3)
2. Except for the blueberries, blend all above ingredients in a food processor
3. Once the processed batter is ready, gently fold in the blueberries and mix in
4. Grease muffin pans with a bit of ghee, or use paper liners
5. Scoop the batter into the muffin pans
6. Bake in the oven for 20 minutes, or until a knife comes out clean