Makes 9 muffins
½ cup coconut oil (or softened butter)
4 T pure maple syrup (or honey)
1 tsp. pure almond extract
1 tsp. pure vanilla extract
3 T full-fat, unsweetened coconut milk
2 cups almond flour (optional: 1 cup almond flour, 1 cup almond meal)
1 tsp. baking powder
Dash of salt
1 cup dried or fresh blueberries
Preheat oven to 350 degrees. Line 9 muffin tins (or grease with coconut oil). In large bowl, beat together coconut oil, maple syrup, almond extract, vanilla extract, and coconut milk. Beat in eggs. In separate bowl combine almond flour, baking powder, and salt. Add flour mixture to egg mixture and beat until combined. Fold in blueberries. Fill each muffin tin and bake for 20-22 minutes, until golden brown and toothpick comes out clean.
This is the -->link<-- to the recipe....