Let's Make Gluten Free Dairy Free Blueberry Muffins!

Make a batch for you and the fam to enjoy today! Recipe

These healthy, kid friendly muffins are made with almond butter and coconut flour, which will naturally leave you with a more filling and more protein rich treat.

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A little sweetness from maple syrup paired with a burst of fruity goodness from anti-oxidant rich juicy blueberries will leave you with muffins you feel SO GOOD serving to your family.

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eggs, almond butter, maple syrup, apple cider vinegar, vanilla extract, coconut flour, cinnamon, baking soda, sea salt, fresh blueberries

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To a large bowl add the egg, almond butter, maple syrup, apple cider vinegar, and vanilla extract. Mix until fully combined.

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Next you’ll add the coconut flour, cinnamon, baking soda, and sea salt go in the bowl, then you mix it all together. The mixture will be very thick.

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Stir in the blueberries, reserving a few to top the muffins with. Scoop the thick muffin mixture into prepared muffin liners. On the muffin tops add the reserved blueberries.

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Bake muffins for 15-17 minutes, or until a toothpick is inserted into the center of a muffin and it comes out clean. Cool before eating.

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These muffins store really well in the fridge. Once cooled, store in an airtight container, or on a plate with plastic wrap to not let cold air on them.

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Get the full Gluten Free Blueberry Muffin recipe, along with all the substitutions and tips on www.fitmamarealfood.com Connect on Instagram @fitmamarealfood

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