Almond Flour Blueberry Mini Muffins

 

 

 

 

 

Preheat oven to 350 degrees

Mini muffin tin or regular

Organic spray for tins or paper liners

Organic Ingredients:

 

2 cups blanched almond flour (I used Bob’s Red Mills

2 large vegetarian eggs

Plus 2 egg whites

1/4 cup unsweetened applesauce

1 tablespoon baking Truvia or to your taste, if you prefer Stevia, adjust amount

1/2 teaspoon baking soda

1/8 teaspoon sea salt or a dash

1 tablespoon apple cider vinegar

1 teaspoon unsweetened vanilla (read ingredients)

2 tablespoons virgin organic coconut oil (or other healthy oil) heated slightly to liquefy

1 cup organic blueberries

 

Directions:

Preheat oven to 350 degrees

Place all ingredients except the blueberries into your food processor and blend until smooth.

Once it is smooth, gently fold in the blueberries. Fresh works best.

 Alternate method for this step:

   I whisked the flour, salt and baking soda together in a large bowl. Next, I slightly beat the eggs and egg whites in a small bowl and then added the vanilla. I then added the applesauce. I added this mixture to the flour mix. I then added the slightly warm coconut oil. If you add this to the cold ingredients, it will become solid again. Then I beat all the ingredients together until smooth.

   It didn’t mix well in the blender; some of the flour was still dry. I have a food processor but didn’t want to get it out.

   Once it is smooth, gently fold in the blueberries. Fresh works best.

 Baking:

   Have the muffin tins prepared either with an organic spray or the paper liners.

   Evenly scoop batter into the muffin tins. For the mini muffin tin, I had three blueberries in each and filled the liners almost to the top. Don’t over fill them or you won’t have enough for 24.

   Mini muffin tin baking time: approximately 17 to 18 minutes in a 350 degree electric oven.

   Regular muffin tin baking time: approximately 25 minutes in a 350 degree electric oven.

   Remove the muffins to a wire rack to cool. Store in a covered glass jar in the refrigerator for about 3 days, if they last that long. We reheated our refrigerated muffins in the dreaded microwave (toxic) for a few seconds depending on how many you are heating.

Note: I didn’t want the muffins to be sweet due to my being on a sugar-free diet so you will have to decide if you need more. If you use stevia, the batter will be a bit sweeter anyway.

Copyright: Roxe Anne Peacock author History Lover’s Cookbook, Fatal Catch and Leave No Trace