I enjoy a delicious baked good now and then for breakfast, and this one made from almond flour definitely hits the spot. In some altitudes, they sink a bit in the middle, but that works perfectly for a large dollop of vanilla coconut yogurt and additional berries on top. 
 
This is a terrific brunch dish to serve along with a mimosa if you are entertaining. 
 
Yield 10 - 11 muffins
 
Coconut oil for the muffin tin 
1¼ cup almond flour
½ tsp baking soda
2 eggs
½ cup honey
1 tsp vanilla extract
1 tsp almond extract
½ tsp apple cider vinegar
1 lemon, zested
½ cup fresh blueberries + more for the topping
11 dollops of vanilla coconut yogurt
 
Preheat oven to 350℉. Oil the muffin tin with coconut oil. 
 
In a medium-size bowl, whisk the flour and the baking soda together. Add the honey, vanilla, almond extract, and vinegar. Mix until combined and then gently fold in the zest and the blueberries. 
 
Fill each muffin cup ⅔ full. Bake on the center rack for 20 minutes. Remove the muffin tin from the oven and let them cool. 
 
Once the muffins are at room temperature, remove them carefully from the pan. To serve, top each muffin with a dollop of yogurt and a few blueberries. 
 
Just Salt It, and enjoy!
 
Another inspiring recipe from one of my favorite cookbooks, Gluten Free Cowgirl Bakes 
 
 
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