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Blueberry Muffins

Updated: Apr 24, 2018

Gluten and sugar free

Adapted from Dr. Axe


· 2 cups almond flour

· ¼ cup xylitol

· ½ teaspoon baking soda

· Pinch of sea salt

· ½ teaspoon cinnamon

· 3 organic eggs

· 1 teaspoon pure vanilla extract

· 5-6 tablespoons of coconut oil, melted

· 1 cup fresh or frozen blueberries


1. Preheat oven to 350 F.

2. In a bowl, combine almond flour, xylitol, baking soda, sea salt and cinnamon.

3. In a separate bowl, combine eggs, vanilla and coconut oil.

4. Combine both mixtures together. Once well incorporated, add blueberries and mix.

5. Fill a muffin pan with unbleached paper liners and then the batter.

6. Bake in oven for 20-30 minutes.

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