Mini Blueberry Muffins! These gluten-free, paleo muffins are sweetened with maple syrup and reminiscent of classic childhood blueberry muffins. They can be customized by adding chocolate chips instead of blueberries.
Preheat oven to 350F. In a bowl, whisk 2 eggs. Then add in 1 cup almond flour, 3 tbsp maple syrup, 1/2 tsp vanilla, 1 1/2 tsp cinnamon, 1 tsp baking powder, 1 tbsp nut butter, and optionally 1 tbsp vanilla protein powder. Mix all of these ingredients together. Then add in 1/2 cup blueberries. A tip is to roll them in a little flour beforehand to prevent sinking, or you can wait and add them after you've put the batter in the cupcake tins. Mix it all together. Line a mini cupcake tin with liners, fill about 3/4 of the way. Bake for 15-17 mins.
