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Gluten Free Blueberry Muffins

By: Patrice Turlington

Easy, healthy, delicious, and perfect for a summer breakfast, snack, or dessert

Ingredients

1 cup fresh blueberries

3 eggs (substitute 1 egg with ¼ cup unsweet applesauce)

¼ cup honey

1 Tablespoon lemon juice

2 cups almond flour

½ teaspoon baking soda

1/8 teaspoon sea salt

1 teaspoon organic vanilla extract

2 Tablespoons Ghee or coconut oil melted (refined)

 

(make sure your eggs are room temperature when mixing with melted coconut oil, otherwise if the eggs are cold, the melted coconut oil will become partially solid)

Instructions

Preheat oven to 325 degrees and grease or line muffin tin.

Combine dry ingredients in a large bowl.  Combine wet ingredients in a medium bowl.  Stir wet ingredients into dry ingredients.  Then fold in blueberries.

Using a large scoop, fill muffin cups ¾ full.

Bake for 20-25 minutes, until golden brown and a toothpick inserted in the center comes out clean.  Cool on a wire rack.

****This article is for informational and educational purposes only. It does not constitute medical advice, diagnosis, or treatment, and is not a substitute for a conversation with a qualified healthcare provider. Individual health needs vary. If you have questions about your health, we invite you to schedule a consultation with one of our providers.