Blueberry Coconut Muffins

Makes 12 Muffins

per Muffin - main ingredients only:     170 cal   /   700 kJ 

• Preheat the oven to 170 degrees. Grease a non-stick twelve hole muffin tin with butter or coconut oil.
• Combine the almond flour and baking soda in a bowl.
• Add the eggs, 1/2 cup of the blueberries, erythritol, coconut milk and vanilla essence to a food processor and process till mixed.
• Add the almond flour to the wet mixture and combine. Fold through the rest of the blueberries.
• Divide mixture across the muffin tin and place in the oven. Bake for 20-25 minutes, or until golden.
• Cool in the tin and when cool enough to handle, gently twist to loosen them.
• Cool on a cake rack then store in an airtight container. They can be frozen as well.

More about almond flour

Almond flour is made by grinding blanched almonds to a meal (without the skin). Almond meal is ground raw almonds (with the skin). Almond flour is lower in fibre than almond meal and gives a lighter product with baking. But either can be used in this recipe. Almond meal can be made at home if you have a blender or grinder. 1 cup of almonds will make about 1 1/4 - 1 1/3 cup of almond meal.