1-1/3 cups Bob's Red Mill Gluten-Free All-Purpose Baking Flour
3/4 cup ground raw almonds
1/4 cup chia seeds
1/4 cup freshly ground flaxseed
2 tsp monk fruit extract
2 tsp aluminum-free baking powder
1 tsp ground cinnamon
1/4 tsp sea salt
1-1/3 cups unsweetened coconut milk
1/4 cup macadamia nut oil
1 tbsp real vanilla extract
2/3 cup fresh or frozen organic blueberries (no need to thaw)
Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
Combine the flour, almonds, chia seeds, flaxseed, monk fruit extract, baking powder, and cinnamon in a large mixing bowl. Whisk well and set aside.
Combine the coconut milk, oil, and vanilla in a separate small mixing bowl.
Add the wet ingredients to the dry, and stir with a wooden spoon or rubber spatula until just moistened. Don't overmix – stir enough to eliminate pockets of dry ingredients, but don't worry if there are lumps.
Gently fold in the blueberries.
Spoon the batter into the lined muffin cups.
Bake for 27-29 minutes, until tops are lightly browned and a toothpick inserted in the middle of a muffin comes out clean.
Remove from the oven and allow to cool.
Serving size 1 muffin: 175 calories, 11g Fat (1g Sat Fat), 4g protein, 4g fiber, 16g carbs, 330mg sodium