2 cups Almond flour (fine ground)
¼ cup Maple Sugar
1 tsp Baking Soda
½ tsp Cinnamon
2 Organic Eggs
1 tsp Organic Coconut or Olive Oil
1 tsp Grated Lemon Zest
1 tsp Organic Vanilla
2 tbsp Almond Buttermilk
1 tsp Lemon Juice Squeezed into 1/4 cup almond milk until it curdles. Spoon out 2 tbsp.
1 cup Fresh Blueberries
1
Preheat oven to 425 degrees. Prep muffin tins.
Mix almond flour, maple sugar, baking soda, and cinnamon. In a separate bowl, combine eggs and oil and whip. Blend vanilla, almond buttermilk, and zest. Stir egg mixture into dry ingredients. Add the blueberries. Pour into the muffin tins. Bake 7 minutes at 425 deg., then decrease to 350. Bake another 15 to 20 minutes. Test with a toothpick.
Keep them in the fridge.
Ingredients
2 cups Almond flour (fine ground)
¼ cup Maple Sugar
1 tsp Baking Soda
½ tsp Cinnamon
2 Organic Eggs
1 tsp Organic Coconut or Olive Oil
1 tsp Grated Lemon Zest
1 tsp Organic Vanilla
2 tbsp Almond Buttermilk
1 tsp Lemon Juice Squeezed into 1/4 cup almond milk until it curdles. Spoon out 2 tbsp.
1 cup Fresh Blueberries