Almond Flour Blueberry Muffins

Preheat oven to 350 degrees F.

Mini muffin tin or regular

Organic spray for tins or paper liners

Organic Ingredients

2 cups blanched almond flour ( I used Bob’s Red Mill)

2 large organic (cage free) eggs

1/4 cup applesauce

1 tablespoon baking Truvia or to your taste. If you prefer Stevia, adjust amount

1/2 teaspoon baking soda

1/8 teaspoon sea salt or a dash

1 tablespoon Bragg’s apple cider vinegar

1 teaspoon unsweetened vanilla, ( read the ingredients in the vanilla)

2 tablespoons virgin organic coconut oil (or other healthy oil) heated slightly to liquefy (If you use organic canola oil or even regular canola oil in baking, the finished product has to be refrigerated.)

1 cup organic fresh blueberries

Directions

Preheat oven to 350 degrees

Place all ingredients except the blueberries in your food processor and blend until smooth. Once it is smooth, gently fold in the blueberries. Fresh works best.

Alternate method for this step:

Whisk the flour, salt, and baking soda together in a large bowl. Next, slightly whisk the eggs and egg whites together in a medium bowl. Whisk in the vanilla, then the applesauce. Add the egg mixture to the flour mixture. Beat or stir with a wooden spoon until all the ingredients are smooth. Gently fold in the blueberries.

Baking:

Have the muffin tins prepared either with an organic spray or the paper liners. For the mini muffin tin, put three blueberries in each sprayed hole or on the paper-liners and fill the holes evenly almost to the top. The mini muffin tin should give you approximately 24 muffins. Bake for approximately 17-18 minutes in a 350 degree preheated oven. Cool on a wire-rack.

For the regular muffin tins, place blueberries on the sprayed bottoms or paper- liners and fill the holes evenly almost to the top. You should have about 12 muffins. Bake for approximately 25 minutes in a preheated 350 degree oven. Cool on a wire-rack.

Check the middle of the muffins with a toothpick. If the toothpick comes out clean, they are done. When testing the muffins, the blueberries make areas more moist. Store in a covered container in the refrigerator up to 3 days.

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