Here is a fantastic recipe to bring to whatever type of 4th of July party you are attending! Make sure to leave a couple of extras behind, because I guarantee there will be NO leftovers!
Ingredients;
2 cups of almond flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 cup of grass-fed butter
1 scoop of whey vanilla protein powder
2 large eggs
1/4 cup of honey
2 teaspoons of vanilla extract
1/4 cup of unsweetened vanilla almond or coconut milk
1 cup of blueberries (fresh or frozen)
1/2 cup of dried cranberries
1/2 cup of raspberries
Topping:
2 tablespoons of maple syrup
2 tablespoons of palm sugar (if you do not have sub organic)
2 teaspoons of coconut oil (you can use olive oil too)
Directions:
Pre-Heat oven to 350 degrees. Lightly spray muffin tin with olive oil pam or non stick spray.
In a medium mixing bowl combine flour, baking powder, baking soda, and salt. Stir and set aside.
In a large mixing bowl combine butter (softened), whey, honey, eggs, vanilla, and almond milk. Stir until mixed throughout and add blueberries, cranberries, and raspberries.
Next add flour mixture to the berry mixture and stir until mixture is consistent throughout.
Pour mixture into muffin tins about 1/2 to 3/4 of the way full.
In a small bowl mix all ingredients for the topping and then place on top of muffin batter in the tin.
Bake for 20 – 25 minutes or until slightly browned on top. Use a toothpick and stick it in the middle to make sure it is cooked in the middle.
Remove from oven and let cool for ten minutes and then remove from muffin tin.
Happy 4th of July!
Fit Chic