Grain free, refined sugar free.
Quick, easy and tasty!
2 cups blanched almond flour
½ tsp baking soda
pinch of sea salt
¼ cup pure organic maple syrup
½ tsp pure vanilla extract
2 Tbsp Almond milk
1 tsp apple cider vinegar or fresh lemon juice
1 Cup fresh or frozen blueberries.
Mix the dry ingredients in a small bowl. whisk the wet ingredients in a medium bowl, then add the dry to the wet mixing until well combined. Fold in blueberries. Divide batter evenly into lined muffin tin and bake at 350F for 20-25mins until a toothpick inserted in the center of a muffin comes out clean and the muffin tops are starting to turn golden.
Allow the Muffins to cool in the pan.
Note: This makes 10-12 muffins depending on the size of your muffins…if you have empty cups pour a little water in the empty ones to ensure even baking, it will also help keep the muffins nice and moist.