GLUTEN-FREE BLUEBERRY MUFFINS

(from greenfood’s recipe box)

Ingredients

  • 1 cup Fresh Blueberries
  • 2 cups almond flour
  • 2 whole eggs
  • 2 egg whites
  • 1/4 cup honey
  • 1/2 teaspoon baking soda
  • pinch salt
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 2 tablespoons coconut oil

Directions

  1. Pre-heat oven to 350 degrees Fahrenheit.

  2. Prepare a muffin tin with 12 cupcake liners.

  3. Place all ingredients except for your blueberries into a stand-mixer on medium speed until blended.

  4. Fold in the blueberries by hand.

  5. Fill each space with batter 3/4 of the way.

  6. Bake for 17 minutes or until the toothpick comes out clean.

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