2½ cups of almond meal, almond flour, or hazelnut flour 3 large eggs
¼ cup of raw, local honey
½ tsp. of baking powder
½ tsp. of sea salt
1 Tbs. of vanilla extract
1 cup blueberries
Preheat oven to 300 degrees. Prepare muffin tins with liners or lightly grease with oil or butter. Mix all ingredients until smooth. Fold in the blueberries.
Bake for 30-40 minutes. This recipe makes about 12 muffins.
Optional add-ins:
Substitute fresh pitted cherries, or any other desired fruit for the blueberries so that it amounts to 1 cup of fruit.
Add 1 cup of chopped, bittersweet chocolate or unsweetened chocolate chips for a chocolate chip muffin!
For Zucchini-Spice Muffins add:
½ tsp. ginger
½ tsp. allspice
1 tsp. cinnamon
1 cup shredded zucchini instead of blueberries
