- 2 1/2 cups blanched almond flour
- 1/2 cup granulated stevia
- 1 1/2 tsp gluten free baking powder
- 1/2 tsp sea salt
- 1/3 cup coconut oil
- 1/3 cup unsweetened almond milk
- 3 large eggs
- 1/2 tsp vanilla esence
- 3/4 - 1 cup blueberries
Pre-heat oven to 180 degrees
Melt coconut oil gently over the stove
Then add all ingredients (apart from the blueberries) into a large bowl and combine well.
Fold through blueberries and then distribute evenly through muffin tin
Bake for 20-25mins or until golden brown on top.
Allow to cool and keep stored in an airtight container in the fridge.
210 calories, 9g protein, 18g fat, 3g net carb, 3g fibre and 2g sugar.