I found this recipe during our grain-free season and it's still a favorite! I haven't made any significant alterations, so I want to give full credit to the original author at Damy Health. Our family eats these so quickly, if I don't make a double batch, they won't last an hour. Whether you're grain-free or not, these delicious muffins deserve a try!
Ingredients
2 Cups Almond Flour
2 Eggs
2 Egg Whites (*To make these vegan use 1 tsp baking soda and 1/4 cup of apple sauce in place of the eggs)
1/4 Cup Agave (Maple Syrup or Stevia)
1/2 Tsp Baking Soda
1 Tbsp Apple Cider Vinegar
Dash of Salt
1 Tsp Vanilla Extract
2 Tbsp Coconut Oil (or Other Healthy Oil)
1 Cup Blueberries
Instructions
- Pre-heat oven to 350 F.
- Place all ingredients excluding blueberries into your food processor and blend until smooth.
- Once completely mixed fold in blueberries.
- Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray.
- Evenly scoop batter into muffin tin.
- Bake for 25 minutes.
- Remove from oven and place on cooling rack.
- Enjoy!