This recipe was requested a really long time ago. Givin’ you what you want finally. Eat muffins. 🙂
1 3/4 C. blanched almond flour
1/4 C. unsweetened shredded coconut
3 large eggs
4 Tbsp. almond milk or fresh citrus juice
1 tsp. vanilla extract
2 tsp. ground cinnamon
1/2 C. palm sugar
1 Tsp. baking powder
Pinch of sea salt
1 C. blueberries
HEAT your oven to 350 F/175 C.
LINE a muffin tin with unbleached paper liners (if you don’t they will stick to the tin).
WHISK all ingredients, except the blueberries, in a medium bowl.
FOLD in the blueberries and divide batter, equally, into the muffin tin.
BAKE for 15-20 minutes.