Low Carb Sugar Free Blueberry Muffins!!

2 1/2 cups Almond Flour

1 Tbs Coconut Flour

1/4 tsp Salt

1/2 tsp Baking Soda

1 Tbs Vanilla extract

1/4 cup Coconut oil ( I melted mine)

1/4 Cup Sugar Free Maple Syrup

1/4 Cup Coconut Milk

2 whole eggs

1 cup Fresh Blueberries ( frozen may be used)

3 Tbs Cinnamon

Directions:

Preheat oven to 350 °

Line Muffin pan with 12 liners.

In a medium bowl combine almond, coconut flours, salt & stir to combine them well.

Next pour in coconut oil, eggs. maple syrup, coconut milk, and vanilla.

Once again mix well. Fold in blueberries.

Place in muffin tin until about 3/4 full. Sprinkle with Cinnamon.

Bake for 23-25 minutes. Let cool.

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Thank you for reading 🙂