Ingredients:
Method:
Preheat oven to 350. Line a 12 count muffin tin. In a mixing bowl, add dry ingredients (almond flour, coconut flour, salt, cinnamon and baking soda) and stir to combine. Pour in coconut oil, eggs, honey and vanilla; mix well. Fold in blueberries. Distribute into muffin tin. Bake for 20-25 minutes. Allow to cool and enjoy!
- 2 1/2 cups almond meal
- 1 tbsp gluten free flour
- 1/4 tsp pink salt
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 tbsp honey
- 1/4 cup melted coconut oil or ghee
- 2 eggs
- 1 cup fresh or frozen blueberries
Method:
Preheat oven to 350. Line a 12 count muffin tin. In a mixing bowl, add dry ingredients (almond flour, coconut flour, salt, cinnamon and baking soda) and stir to combine. Pour in coconut oil, eggs, honey and vanilla; mix well. Fold in blueberries. Distribute into muffin tin. Bake for 20-25 minutes. Allow to cool and enjoy!