Gluten Free Power Muffins

These muffins are the Gluten Free version of my favorite bluberry muffins. They are super clean, delicious, nourishing, they got just the right crisp on top and take literally 2 minutes to make! It goes well with literally everything - you can do bluberries (fresh or frozen), walnuts, or my girls' favorite of course....chocolate chips! 

We use HU Choclate bar broken to little pieces as our choclate chips, it's super clean, made with simple wholesome ingredients such as coconut sugar and not refined sugar, the taste is beyond..what else can we ask for?!?!

Ingredients:

Dry ingredients - 1 ¾ cup almond flour,  ½ tsp. baking soda, ½ tsp. baking powder (non aluminum), 1 tsp. cinnamon powder, pinch salt.

Wet ingredients - 1 tsp. vanilla extract, ½ cup olive oil, ⅓ cup 100% maple syrup, 2 pasture-raised & organic eggs, 1 cup 'Forager' non dairy yogurt or 'Kite Hill' vegan sour cream/cream cheese or any other yogurt of choice.

Your choice of  - 1½ cup blueberries or 1 cup chocolate chips or  1- 1½ cup walnuts.

Method:

Preheat oven at 350F

Combine all the dry ingredients in one mixing bowl.

Combine all the wet ingredients in another mixing bowl.

Pour the wet ingredients into the dry and mix well.

Gently fold the bluberries, chocolate chips or walnuts into the mixture and stir again.

Divide the batter evenly between 10 muffin cups and bake for  approximately 30-35 minutes or until golden. 

Let cool and Enjoy!!!