After spending a beautiful morning picking blueberries with my kiddies, I decided to bake these nourishing, gluten-free, paleo blueberry muffins. These yummy anytime-of-the-day treats are loaded with protein, fiber, antioxidants, phytonutrients, vitamins A + C, and manganese AND make the perfect on-the-go snack, so be sure to make extras or save a few for later!
- ¼ cup unsweetened apple sauce
- ¼ cup Berry Bee Manuka Honey
- 6 drops vanilla liquid stevia
- 3 eggs (room temperature)
- ½ cup Living Foods coconut oil (liquid form)
- 2 cups almond meal flour
- ½ cup brown rice flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- 1 cup organic blueberries
Preheat the oven to 350 degrees. Add the apple sauce, honey, stevia, eggs, and coconut to a high-speed blender and mix well. Mix the almond flour, rice flour, baking soda, baking powder, and salt in a bowl and then blend with the mixture. Turn off the blender, and gently mix in the blueberries with a spoon. Fill a muffin tin with the batter and then bake for about 25 minutes.
Snap of photo of your blueberry muffins and share them with us on Instagram with #myphilosophie!