12 muffins
Ingredients
3 cups blanched almond flour
1/4 teaspoon salt
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 Tablespoon flax meal
3 omega-3, free range eggs
1/4 cup fresh squeezed orange juice
1/4 cup coconut oil, melted over low heat
1/4 cup agave nectar
1 Tablespoon orange zest
1/2 teaspoon vanilla extract
1 1/2 cup fresh blueberries
Directions
Preheat oven to 325 degrees F. Generously grease 12 muffin tin pan with coconut oil.
In a medium bowl combine the almond flour, salt, baking soda, flax meal, and cinnamon. Mix until well combined.
In a large bowl combine the eggs, orange juice, agave nectar, coconut oil, orange zest and vanilla. Mix until well combined.
Add the dry ingredients to the wet ones in small batches, mix until fully incorporated. Fold in the blueberries.
Fill the prepared muffin tin and bake for 30-35 minutes, until golden.
Nutritional Analysis: One serving equals: 128 calories, 10g fat, 93mg sodium, 7g carbohydrate, 2g fiber, and 4g protein.