I may be on a slight muffin kick! This recipe is from Food Faith Fitness and definitely is a keeper. These little gems are bursting with fresh, sweet, and JUICY blueberries, they have a perfectly crisp outside and tender, moist, yummy inside!
Gluten-free, grain-free, and easy to make ahead and freeze for the week - I prepped the 12 muffins and popped the rest in an airtight freezer-friendly container so I can enjoy them through the week.
What you need:
3 Cups Almond flour (300g) *
4 Tbsp Coconut flour (32g)
1 Tbsp Baking powder
1 tsp Sea salt
1 tsp Baking soda
3/4 Cup Granular Swerve Sweetener (Sugar Substitute)
7 Tbsp Coconut oil, melted
3 Large Eggs, at room temperature
1/2 Cup Unsweetened Applesauce
2 tsp Vanilla extract
2/3 Cup Fresh blueberries
* Per Food Faith Fitness recipes that involve Gluten Free ingredients should be weighed to ensure the proper amount.
What you do:
Preheat your oven to 350 degrees and line muffin tin with Silicone Cupcake Liners
In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt, and baking soda. Set aside.
In a large bowl, using an electric mixer beat together the swerve, coconut oil, eggs, applesauce, and vanilla until well blended.
Stir in the almond flour mixture, along with the blueberries until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.
Divide the mixture into the 12 Muffin spots and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24-25 minutes.
Let cool for 15 minutes. Then, gently run a knife around the edges of each muffin to loosen them.
Then, let cool COMPLETELY in the pan before trying to take them out.
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