Nothing like fresh blueberries! My modern take on a forever favorite…sugar, dairy and even gluten free too!

204 g – 1 2/3 c  Gluten free flour (with fiber)
60  –  9 Tbsp  Coconut flour
56  –  9 Tbsp  Ground flaxseed, golden
90  –  ½ c  Xylitol
½ tsp  –  Sea salt
1 tsp  Baking soda
5 tsp  Baking powder (aluminum free)
1 ½ tsp  Xanthan gum
¼ tsp  Stevia (KAL brand)
230  –  1 c  Vanilla almond milk, unsweetened
2 tsp  Braggs apple cider vinegar
100  –   ½ c  Water
2  Eggs, beaten
42  –  4 Tbsp  Coconut oil
40  –  2 Tbsp  Applesauce
1 tsp  Vanilla
220  –  1 ½ c  Fresh blueberries, rinsed and drained

1. Preheat oven to 350°
2. Add vinegar to almond milk, stir and set aside
3. Combine dry ingredients in large mixing bowl.
4. Add wet ingredients to dry (except berries), stirring well until just mixed.
5. Gently fold in berries.
6. Spoon into muffin pan. Bake 30 mins.

Makes 12 muffins.

(Recipe written in both gram weight (1st)  and standard measuring cups. Take your pick.)

© 2016 Innocent Indulgence