This simple recipe for gluten free blueberry muffins is one your family will love. They’re easy to make, healthy and surprisingly moist and delicious! Perfect for busy mornings when you need a healthy breakfast on-the-go.
1/4 cup Coconut Oil
1/4 cup Raw Honey
3 Large Eggs
2 Banana (overripe, mashed)
1 1/2 tsps Vanilla Extract
1 tsp Apple Cider Vinegar
3/4 tsp Sea Salt
1/2 tsp Baking Powder
3 cups Almond Flour
1 cup Blueberries (fresh or frozen)
2 tbsps Chia Seeds (For topping)
Preheat the oven to 350 F. Line a mini muffin tin with liners
Combine the wet ingredients (first 6) in the food processor until well mixed, about 30 seconds.
Add the sea salt and baking soda and mix another 10 seconds to make sure they are both incorporated well. Add the almond flour and process another 30-45 seconds until well mixed. Unplug the food processor and remove the blade, then gently fold in the blueberries.
Add 1 tablespoon of the batter to each mini muffin cup and bake for 14-15 minutes, until the tops are lightly golden brown and the muffins are cooked through. Sprinkle the chia seeds on top before baking.