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Gluten Free Blueberry Muffins

9/15/2014

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 Ingredients:
  • 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!
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