Healthy blueberry muffins

Breakfast / Baked

Fancy a spot of healthy baking? These blueberry muffins are perfect as they contain only natural sweeteners to help satisfy your sweet tooth!

Prep and cook time: 30 mins
Serves: 12

Ingredients

Dry Ingredients:

• 240 grams almond flour
• 43 grams cup arrowroot powder (can also use tapioca flour)
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients:

• 3 eggs
• 85 grams cup maple syrup
• 72 grams coconut oil, melted (can use butter)
• 1 tsp vanilla
• 2 tbsp Willy’s Apple Cider Vinegar with Honey

Add-Ins:

• 1 cup blueberries
• 1 tsp arrowroot powder

Method

1. Start by preheating the oven to 175c and grab a muffin tin. Line the muffin tin with liners or reusable liners. (You can also spray a non-stick pan!)
2. In a large bowl, add the dry ingredients and whisk together to combine.
3. In another bowl, add the wet ingredients. (Just be sure the melted coconut oil isn’t too hot or it will cook the eggs!) Whisk until you have one, cohesive mixture.
4. Add the wet ingredients to the dry and mix just until combined. It will be a thick cake batter texture.
5. Before adding the blueberries to the mixture, toss them in 1 teaspoon of arrowroot powder to ensure they don’t all sink to the bottom! One coated, mix into the batter.
6. Divide the batter between the 12 muffin cups and bake for 20 minutes or until a toothpick inserted comes out clean!

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