Nothing like fresh blueberries! My modern take on a forever favorite…sugar, dairy and even gluten free too!
204 g – 1 2/3 c Gluten free flour (with fiber)
60 – 9 Tbsp Coconut flour
56 – 9 Tbsp Ground flaxseed, golden
90 – ½ c Xylitol
½ tsp – Sea salt
1 tsp Baking soda
5 tsp Baking powder (aluminum free)
1 ½ tsp Xanthan gum
¼ tsp Stevia (KAL brand)
230 – 1 c Vanilla almond milk, unsweetened
2 tsp Braggs apple cider vinegar
100 – ½ c Water
2 Eggs, beaten
42 – 4 Tbsp Coconut oil
40 – 2 Tbsp Applesauce
1 tsp Vanilla
220 – 1 ½ c Fresh blueberries, rinsed and drained
- Preheat oven to 350°
- Add vinegar to almond milk, stir and set aside
- Combine dry ingredients in large mixing bowl.
- Add wet ingredients to dry (except berries), stirring well until just mixed.
- Gently fold in berries.
- Spoon into muffin pan. Bake 30 mins.
Makes 12 muffins.
(Recipe written in both gram weight (1st) and standard measuring cups. Take your pick.)
