Almond Flour Paleo Muffins

Prep:

1. Preheat oven to 350F and line muffin pan with 8 liners.

Make the muffin batter:

1. Place the coconut milk (or yogurt), melted butter, honey, vanilla, and apple cider vinegar in a blender. Blend just until combined.
2. Add almond flour, baking soda, and salt to the wet mixture and blend. The batter will be very thick, so you might need to wipe the sides with a spatula.
3. Add the eggs to the thick batter and blend just until combined. Yes, you add the eggs at the end.
4. Transfer the muffin batter into a bowl and fold in the berries, if using. Then, fill the 8 muffin cups with batter.

Bake:

1. Bake in the preheated oven for 18 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
2. Remove the muffins from the oven and let them cool down to room temperature.

Store:

1. Once cooled, place the muffins in an airtight container or zip bag and store on the counter for a day, in the fridge for up to 4 days. To warm up from the fridge, microwave each muffin for 15 to 20 seconds.