GF Blueberry Muffins

For those following a gluten-free regime, this one's for you!! These muffins are moist with not a ton of carbs (saving room for a fruit on the side, because carbs are still important), but still have 6 grams protein per muffin! I LOVE carbs that still offer a little bit of protein as well. Grab one of these nutty, berrilicious delicacies for breakfast or a snack. Enjoy!

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Ingredients:

2 cup Almond flour ½ tsp Baking soda

1/8 tsp Salt

1 tbsp Ground cinnamon

3 large Eggs

2 large Egg whites

2 tbsp Applesauce, unsweetened

1 tsp Vanilla extract

¼ cup Agave or honey (use agave if giving to kids under 2)

2 tbsp Lemon juice

1 cup Blueberries (fresh or frozen, thawed)

Directions:

1. Preheat the oven to 425 degrees F. Place muffin cups in 12 slots in a muffin pan. Grease each cup with cooking spray.

2. In a large bowl, whisk together the dry ingredients (flour, baking soda, salt, cinnamon)

3. In a medium bowl, whisk together the eggs, egg whites, oil, vanilla, honey (or agave), and lemon juice.

4. Mix the dry ingredients into the wet ingredients. Mix until combined then STOP- do not overmix. Gently fold in the berries.

5. Spoon the batter evenly into the 12 pre-greased muffin cups.

6. Bake for 5 minutes. Then, lower the temp to 350 degrees and bake for 12-13 minutes.

7. Let cool for 10 minutes then serve or store!

**Store at room temp for 2-3 days, 5-7 days in the fridge, or up to 3 months in the freezer.

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Servings: 12

Serving size: 1 Muffin