Blueberry Muffin (Paleo)

gluten free

• Ready In: 35 mins
• Serves: 4
• Yields: 12 muffins

Ingredients

• 1  cup blueberries
• 2  eggs
• 1⁄4 cup coconut milk
• 1⁄4 cup maple syrup
• 2 1⁄2 cups  almond flour
• 1⁄2 teaspoon baking soda
• 2  tablespoons cinnamon
• 1  tablespoon  coconut flour
• 1⁄4 teaspoon salt
• 1  tablespoon vanilla
• 1⁄4 cup coconut oil

Directions

1. Preheat oven to 350. line or spray 12 muffins tins.
2. In a large bowl mix together almond flour, coconut flour, salt and soda. combine well.
3. Make well in center and add coconut oil (melted), eggs, apple syrup, coconut milk and vanilla. Mix well.
4. Fold in blueberries and cinnamon.
5. fill muffin tins. sprinkle with additional cinnamon.
6. Bake 22-25 minutes. Cool and enjoy!