Thursday, April 2, 2015

Gluten Free Blueberry Muffins

Submitted by: Coach Taryn

1 c. almond flour, organic
0.13 tsp. baking soda, pure
1 pinch sea salt, unrefined and pure
2 tbs. honey, raw, unfiltered, organic
0.5 c. coconut milk, unsweetened, full-fat, organic, canned
2 tbs. coconut oil, raw, extra-virgin, organic
1 egg, omega-3, cage-free, organic
0.25 c. blueberries, fresh, organic


Preheat oven to 350°F. Line 6 cups of a muffin pan. Combine almond flour, baking soda, and salt in a bowl. Combine coconut milk, egg, honey, and melted coconut oil in another bowl. Combine the dry and wet ingredients, and mix until well combined. Fold in blueberries. Spoon batter into muffin cups, and bake for 20-25 minutes, until golden brown. Recipe makes 6 muffins.

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