Blueberry Almond Morning Muffins

Makes 10 regular muffins, 20 mini-muffins

Ingredients:

½ c. almond flour
¼ c. coconut flour
½ tsp. ground cinnamon
½ tsp. baking soda (aluminum-free)
¼ tsp. sea salt

1/3 c. raw honey
½ c. smooth almond butter
2 medium eggs (organic and grass-fed)
2 T. coconut oil, melted (cold pressed, unrefined)
1 tsp. pure almond or vanilla extract
1 ½ c. blueberries, fresh or frozen

Directions:

1. Preheat oven to 350 degrees F. Grease muffin trays (regular or mini) with coconut oil.
2. Combine almond flour, coconut flour, cinnamon, baking soda, and sea salt in small bowl.
3. In separate medium bowl, combine honey, almond butter, eggs, coconut oil (melted), and almond/vanilla extract, using spoon to blend fully.
4. Add flour mixture to medium bowl and mixture together until no clumps remain.
5. Gently fold in blueberries to dough mixture.
6. Fill each muffin cup to the top (muffin will rise slightly but not as much as traditional muffins or bread).
7. Bake 17 minutes for mini muffins or 25-27 minutes for regular sized muffins.
8. Remove from oven and let cool completely before removing. Muffins store fantastic in freezer for 2-3 months.