GLUTEN FREE
1/2 Cup Coconut Oil or Butter, melted and cooled
1/3 Cup Coconut Sugar
2 Eggs at room temperature
1 Teas Vanilla Extract (optional)
5 Drops of dōTERRA Lemon Essential Oil or Zest from 1 Lemon
1 Cup Almond Flour
1/4 Cup Tapioca Starch
1/4 Cup Oat Flour
1/2 Teas Salt
2 Teas Aluminum Free Baking Powder
1/2 Cup Milk of Choice (we use Unsweetened EdenSoy for extra protein)
1 1/2 Cups frozen Blueberries
Preheat oven to 350 degrees F.
Rub coconut oil on the inside of muffin tin.
In a large mixing bowl mix oil/butter and sugar.
Add eggs one at a time, beating well after each.
Add vanilla and lemon oil or zest and mix.
Add milk and mix well.
In a separate bowl whisk the flours, salt, and baking soda well.
Combine wet and dry ingredients slowly (don't over mix)
Fold in blueberries gently.
Fill muffin tin 2/3 full.
Bake for 30-35 minutes, or until toothpick inserted into middle comes out clean.
Remove from oven and allow to cool in muffin tin for 10 minutes.
ENJOY!
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