KNEE SLAPPIN’ GOOD BLUEBERRY MUFFINS

By court15smith

Ingredients

• 1/2 cup Almond Flour (I highly recommend using Honeyville, I cannot guarantee the muffins will turn out as well with a different brand)
• 1 1/2 cups Superfine Brown Rice Flour
• 1/2 tsp. Sea Salt
• 1 tsp. Corn-Free Baking Powder
• 1 tsp. Baking Soda
• 1/2 cup Agave Nectar
• 1/4 cup Coconut Oil, melted
• 2 Chia ‘Eggs’ (mix 2 tsp. ground white chia seed with 6 Tbs. warm water, set aside for about 5 minutes until mixture thickens)
• 1 tsp. Corn-Free Vanilla
• 1 cup Unsweetened Applesauce (I use Eden Foods Organic Applesauce)
• 1 cup fresh, Organic Blueberries

Details

Servings 12
Preparation time 15mins
Cooking time 40mins
Adapted from adventuresofaglutenfreemom.com

Preparation

Step 1

Preheat oven to 350° F. and line a muffin tin with paper liners.
In a large mixing bowl, combine agave nectar and melted coconut oil. Beat on high speed until thoroughly blended.
Add in chia eggs and vanilla, beat well.
Meanwhile, sift together the almond flour, superfine brown rice flour, salt, baking powder and baking soda.
Add half of the dry ingredients to the wet mixture, blend well.
Add half of the applesauce, blend well.
Repeat with remaining flour mixture and applesauce.
Fold in blueberries.
Pour the batter into the prepared muffin tin and bake for 22 – 25 minutes. Check for doneness by inserting a toothpick or touching lightly on the center (the muffin will be firm to the touch).
Allow muffins to rest in the pan for about 10 minutes then transfer to a wire cooling rack to cool completely.

Notes

This is a thick batter and you can fill the muffin liners all the way to the top without fear they will spill over in the oven.