Blueberry Muffins
Blueberry Muffins
Yield: 12 muffins or 24 mini muffins
Ingredients:
- 3 eggs
- ½ cup apple sauce
- ¼ cup avocado or refined coconut oil
- ¼ cup maple syrup
- 1 tsp vanilla
- Optional:
- 2 scoops collagen peptides or protein powder
- ½ cup almond flour
- ½ cup cassava flour
- 2 Tbsp ground chia or flax seeds
- 1 tsp ground cinnamon
- 1 tsp of baking powder
- ½ tsp of baking soda
- ¼ tsp salt
- ½ to 1 cup wild blueberries
Instructions:
How to cook Blueberry Muffins
- Preheat the oven to 350. Line muffin tins with muffin liners.
- Place eggs, applesauce, oil, maple syrup and vanilla in a blender and blend on medium for about 15 sec until well mixed or mix with a stand mixer.
- In a medium sized bowl, add the remaining ingredients, except blueberries, and mix well.
- Pour the wet ingredients into the dry ingredients and mix until well combined. Gently fold in the blueberries.
- Fill muffin tins ¾ full. Bake regular muffins for 25 - 30 min and mini muffins 20-25 min until a toothpick comes out of the center clean. Let cool for 5 min and then place muffins on a cooling rack.
Notes:
These freeze well. To defrost either put them in the fridge the night before or microwave for 20 - 30 sec.
ENJOY!
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