Blueberry Lemon Muffins

Ingredients

• 1 1/2 cups Almond Flour
• 1/2 cup Oat Flour
• 1/4 cup Tapioca Starch
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 2 large Eggs
• 1/2 cup Granulated Sugar
• 2 tablespoons Lemon Zest
• 2 tablespoons Lemon Juice
• 1/4 cup Melted Coconut Oil
• 1/2 cup Unsweetened Applesauce
• 1 teaspoon Vanilla Extract
• 1 cup Blueberries

Instructions

1. 1

   Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.

2. 2

   In a large bowl, whisk together almond flour, oat flour, tapioca starch, baking powder, baking soda, and salt.

3. 3

   In a separate bowl, whisk together eggs, sugar, lemon zest, lemon juice, melted coconut oil, applesauce, and vanilla extract.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

5. 5

   Gently fold in the blueberries.

6. 6

   Fill each muffin liner about 2/3 full.

7. 7

   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

8. 8

   Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.