This yummy gf muffin is a healthier swap to a traditional blueberry muffin.
Perfect treat or topping (crumbled up) on the Vanilla Blueberry Smoothie!
DRY INGREDIENTS
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2 cups almond flour
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2/3 cup tapioca flour
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1/4 cup coconut flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1.5 cup wild blueberries, room temperature
WET INGREDIENTS
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2 eggs, room temperature
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1/3 cup almond milk
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2/3 cup maple syrup
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1/4 cup coconut oil, melted
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1/2 tablespoon apple cider vinegar
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1 teaspoons vanilla extract
DIRECTIONS
Preheat your oven to 330 degrees fahrenheit (convection) and line a muffin pan with parchment cup liners.
Add all of the dry ingredients to a mixing bowl and stir together.
Add all of the wet ingredients to a separate mixing bowl and whisk together. Then, add the wet ingredients into the dry and whisk for about 30 seconds, until you have a batter. Add in blueberries. I use frozen but bring them to room temperature beforehand (do not mix in frozen berries).
Using a 1/3 cup measuring cup, fill each muffin liner. Bake 25-30 minutes.
Makes 12 muffins.
Per: 169 calories, 8g fat, 23g carbs, 2g fiber, 13g sugar, 3g protein
