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.


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