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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