Blueberry Friand Cupcakes
I always love a good challenge in taking a recipe someone tells me they love and exploring how to make it with whole foods. These are fluffy and taste like cake in muffin form. Enjoy!
*Inspiration for this recipe came from here.
Ingredients:
1/2 cup ghee
1/3 cup monk fruit
Half a lime
5 egg whites
1.25 cups almond flour
1/2 cup paleo blend flour or coconut flour
Pinch of salt
1/2 cup blueberries
Dusting of monk fruit
Directions:
Preheat oven to 350 degrees.
Melt butter and monk fruit together. Stirring until warm and melted. Transfer to a large mixing bowl.
To that mixing bowl, add egg whites, half a lime juice, almond flour, paleo blend flour, and pinch of salt. Mix all together until a fluffy batter forms.
I love using silicone baking pans. I used these silicone baking cups. If you’re using a regular cupcake pan, be sure to grease each cup with coconut oil or ghee/butter.
Scoop batter into each cup, filling about 1/2 way up and dust the top with monk fruit.
Press 3 blueberries into the top of each muffin.
Bake for about 20-30 minutes, the top of each muffin will be golden and the middle is cooked through.
