Cook Time: 20 min

Ingredients

• 3 large eggs
• 1 cup creamy almond butter unsweetened, stirred
• 1/3 cup + 1 tbsp pure maple syrup*
• 1 tsp pure vanilla extract
• 3/4 cup almond flour
• 1/3 cup tapioca flour
• 1 tsp baking soda
• 1/8 tsp fine grain sea salt
• 3/4 cup fresh blueberries

Method

1. 1. Preheat your oven to 350 degrees and line a 12 cup muffin pan with liners (I used these) for easy removal. Or spray your pan.
   2. In a large bowl, mix together the 3 eggs with the almond butter until smooth, then mix in the maple syrup and vanilla.
   3. In a separate bowl, combine the almond flour, tapioca flour, baking soda and salt. Stir this mixture into the egg mixture until you have a fully combined batter, then stir in the blueberries.
   4. After the blueberries are stirred in, spoon or pour the batter into the lined muffin pan to fill each cup about 3/4 full to make 12 muffins.
   5. Bake in the preheated oven on the middle rack for 15-20 minutes or until the tops are lightly browned and a toothpick inserted into the center of one comes out clean.
   6. Allow to cool in the pan for a few minutes before transferring. Enjoy! xo