Blueberry Muffins



1/2 cup Almond Flour
1 1/2 cups arrowroot or rice flour
1/2 tsp Sea Salt
1 tsp Homemade Baking Powder
1 tsp Baking Soda
1/2 cup Agave Nectar
1/4 cup Coconut Oil, melted
2 Chia Egg Alternative
1 tsp Homemade Vanilla Extract
1 cup Unsweetened Applesauce
1 cup fresh, Organic Blueberries



Preheat oven to 350° F. and line a muffin tin with paper liners.
In a large mixing bowl, combine agave nectar and melted coconut oil. Beat on high speed until thoroughly blended.
Add in chia eggs and vanilla, beat well.
Meanwhile, sift together the almond flour, superfine brown rice flour, salt, baking powder and baking soda.
Add half of the dry ingredients to the wet mixture, blend well.
Add half of the applesauce, blend well.
Repeat with remaining flour mixture and applesauce.
Fold in blueberries.
Pour the batter into the prepared muffin tin and bake for 22 – 25 minutes.
Allow muffins to rest in the pan for about 10 minutes then transfer to a wire cooling rack to cool completely.

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