Blueberry Muffins

 
Blueberry Muffins

Blueberry Muffins

Yield: 12 muffins or 24 mini muffins
Author:

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

  1. Preheat the oven to 350. Line muffin tins with muffin liners.
  2. 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.
  3. In a medium sized bowl, add the remaining ingredients, except blueberries, and mix well.
  4. Pour the wet ingredients into the dry ingredients and mix until well combined. Gently fold in the blueberries.
  5. 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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