BLUEBERRY MUFFS

Name: BLUEBERRY MUFFS
Yield: 8 servings
Ingredients: 1 cup almond flour; 0.25 cup oats; 2 tsp baking powder; 2 flax eggs (2 tbsps ground flax + 6 tbsps water. Mix and let sit ~10 min); 0.33 cup applesauce; 0.25 cup maple syrup; 0.33 cup blueberries (I used frozen); coconut sugar (optional)

Vegan, gluten-free, refined sugar-free, and fluffy muffins

Yield8 servings

Ingredients

Directions

1
Preheat oven to 350 F and line a cupcake tin with liners.
2
Mix all the dry ingredients (except the coconut sugar) in a bowl.
3
Add the wet ingredients and mix.
4
Fold in the blueberries.
5
Scoop the batter evenly into each muffin tin.
6
Top each with a sprinkle of coconut sugar.
7
Bake for 40-45 minutes.

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