2 cups almond flour
1 tsp baking powder
1/4 cup softened butter or coconut oil
4 tablespoons coconut sweetener OR honey OR maple syrup
1 teaspoon pure almond extract
1 teaspoon pure vanilla extract
3 tablespoon full-fat, unsweetened coconut milk
dash of salt
1 cup dried or fresh blueberries (I used freeze-dried blueberries with no added ingredients)
(adapted from recipe by Shanti Landon’s Life Made Full)
This recipe was shared with us by a past Bootcamp participant. It is a wonderful recipe if you are currently detoxing and are craving a treat. Tasty and no grains or sugar.
Preheat oven to 350 degrees. Line 9 muffin tins or grease with coconut oil. In a large bowl, beat together the butter, sweetener of choice, almond and vanilla extracts and coconut milk. Beat in eggs. Add almond flour, salt and baking powder and beat until combined. Fold in the blueberries. Generously fill each muffin tin and cook for 15-18 minutes, until golden brown and toothpick comes out clean.
(makes 9 large or 18 mini muffins)