Ingredients

1 cup almond flour

2 tbsp coconut flour

1/2 tsp baking soda

1/4 tsp salt

1/4 cup coconut oil, melted 3 tbsp honey

3 eggs

1 tsp vanilla extract

1 cup fresh blueberries

Preparation

  1. Preheat the oven to 350 degrees F. Line a muffin tin with cups. Combine the almond flour, coconut flour, baking soda, and salt in a bowl and stir to combine. In a separate bowl, mix together the coconut oil, honey, eggs, and vanilla with a hand blender. Add the dry ingredients into the wet and blend to combine. Fold in the blueberries.
  2. Evenly divide the batter between 9 muffin cups. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool on a wire rack for 10 minutes before serving.