Good morning everyone – HAPPY Wednesday!

Can you believe Summer is almost over? My last year of Grad School starts tomorrow, and I’m excited to be back to the school grind! Especially now that will be learning about my favorite subject: Strategic Marketing. Can’t wait!

Now lets get to the main point: the muffins! A couple of weekends ago I decided to try something different, and made these PALEO BLUEBERRY MUFFINS. I used a mix of coconut flour + almond flour, and they turned out so DELICIOUS and moist!

Screen Shot 2018-08-15 at 12.08.05 PM

The recipe is very simple and it’s packed with nutrient-rich ingredients 🙂



  •  1 cup coconut flour
  • 3/4 cup almond flour
  • 2 tsp baking power
  • 1/2 tsp salt
  • 1/4 honey
  • 1 tsp vanilla extract
  • 1 beaten egg
  • 3/4 almond milk
  • 1/3 cup coconut oil (melted)
  • 1/2 banana (smashed)
  • 1/2 cup blueberries

Directions: Mix the flours, baking powder and salt, and set aside. Gradually add honey, coconut oil, vanilla extract, egg, almond milk and banana, and mix it until smooth. Last, gently fold the blueberries into the muffin batter, and bake the muffins in a preheated oven at 425 °F for around 22-25 minutes.

Serve with a fresh cup of coffee (or tea) and ENJOY 🙂

Have an AMAZING rest of the week!



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