10+ Healthy Gluten Free Muffin

Directions

1. 1
   Preheat oven to 350° Fahrenheit and line a muffin pan with parchment liners.
2. 2
   In a large mixing bowl, whisk almond flour, tapioca flour, baking powder and sea salt. Make sure there are no clumps. Make a hole in the center of the flour mixture.
3. 3
   Add eggs, maple syrup, coconut oil and vanilla extract to the hole.
4. 4
   Whisk and then combine the wet and dry ingredients until smooth, and fold in blueberries.
5. 5
   Scoop mixture into lined muffin tin, and transfer to oven.
6. 6
   Bake for about 30 minutes, or until a toothpick comes out clean. They may cook a little faster if you use freeze dried blueberries – check them at 25 minutes.
7. 7
   Once muffins have cooled, serve and enjoy. Store in an airtight container in the fridge to keep longer. If you use freeze dried blueberries they will keep a little better on the counter.