Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp flaxseed meal mixed with 6 Tbsp water (set aside for 10 minutes)
  • 1 2/3 cups blanched almond flour
  • 1/3 cup tapioca flour (or arrowroot)
  • 1 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3/4 cup cashew butter or almond butter
  • 6 Tbsp pure maple syrup
  • 1/2 cup applesauce (unsweetened)
  • 1 Tbsp lemon juice
  • 1 tsp pure vanilla extract
  • 1 cup fresh blueberries (frozen is not recommended)

Instruction

  • Preheat your oven to 350° F and line a 12 cup muffin pan with parchment liners. Mix together the flaxseed and water in a small bowl and set aside for 10 minutes - this is the egg replacement.
  • In a mixing bowl, mix together the almond flour, tapioca or arrowroot, baking soda, and salt.
  • In a separate large bowl, whisk together the nut butter, maple syrup, applesauce, lemon juice, and vanilla until smooth. Stir in the flax “eggs” until well combined. Add the dry mixture to the wet and stir until no flour spots show. Fold in the blueberries to evenly distribute.
  • Spoon the muffin batter into the parchment lined muffin cups, filling almost to the top. Depending on how much you fill them, you’ll make between 12-14 muffins.
  • Bake in the preheated oven, on the middle rack, for 22-24 minutes or until golden brown and set in the center.
  • Cool the muffins in the pan, on a wire rack for 20 minutes. They will be delicate, so don’t handle them much while they cool. After 20 minutes, remove from the muffin pan to continue cooling on the wire rack completely.
  • Store the muffins at room temperature, loosely covered, for 2 days. You can cover and refrigerate or freeze to keep longer.