Grain Free Blueberry Muffins

Grain Free Blueberry Muffins


2 ½ cups almond flour ¼ cup coconut flour 1 cup unsweetened applesauce 4 large organic cage free eggs 1/4 cup refined coconut oil, melted 1 teaspoon vanilla 4 tablespoons maple syrup or honey 1 teaspoon baking powder pinch of sea salt 1 cup blueberries, fresh or frozen


  1. Preheat oven to 350 degrees.
  2. Line a muffin pan with cupcake liners
  3. In a large bowl, combine applesauce, eggs, coconut oil, vanilla and maple syrup.
  4. Fold in the almond and coconut flour, baking powder, and salt. Using a hand mixer or a fork, mix until well combined.
  5. Add the blueberries and stir gently.
  6. Distribute the muffin batter into the muffin tins.
  7. Bake for approximately 35 minutes. Insert a toothpick into the center and done if it comes out clean.
  8. Can be stored in airtight container in a cool place for 2-3 days and then stored in the refrigerator.
Yield: 12 muffins Print
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