Ingredients
- 3 cups almond flour (300 grams)
- 4 tablespoons coconut flour, packed (32 grams)
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 3/4 cup monkfruit (or granulated sweetener of choice)
- 7 tablespoons coconut oil, melted
- 3 large eggs, at room temperature (this is key)
- 1/2 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 2/3 cup fresh blueberries, (105 grams)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and spray a muffin pan with cooking oil spray.
- In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt, and baking soda. Set aside.
- In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil, eggs, applesauce, and vanilla until well blended.
- Stir in the almond flour mixture, along with the blueberries, until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.
- Divide the mixture by the 12 muffin cavities (I like using a big ice cream scoop) and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24 to 25 minutes.
- Let cool for 15 minutes. Then, gently run a knife around the edges of each muffin to loosen them. Then, let cool completely in the pan before trying to take them out.
