2 Cups Almond Flour
2 Eggs
2 Egg Whites
1/4 Cup Xylitol
1/2 Tsp Baking Soda
1 Tbsp Apple Cider Vinegar
Dash of Salt
1 Tsp Vanilla Extract
2 Tbsp Coconut Oil (or Other Healthy Oil)
2 Tbsp Almond Milk
1 Cup Blueberries
Pre-heat oven to 350 F.
Place all ingredients excluding blueberries into your food processor and blend until
smooth.
Once completely mixed fold in blueberries.
Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray.
Evenly scoop batter into muffin tin.
Bake for 25 minutes.
Remove from oven and place on cooling rack.
