Ingredients:

  • 2 cups (280g) Gluten-free 1:1 baking flour
  • 1/2 cup (60g) Almond flour
  • 1 tsp (5g) Baking powder
  • 1/2 tsp (3g) Baking soda
  • 1/4 tsp (1.5g) Fine sea salt
  • 1/2 cup (120ml) Pure maple syrup
  • 1/2 cup (120g) Unsweetened applesauce
  • 2 Large eggs
  • 1/3 cup (80ml) Melted coconut oil
  • 1 tsp (5ml) Pure vanilla extract
  • 1 cup (150g) Fresh blueberries

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the gluten-free 1:1 flour, almond flour, baking powder, baking soda, and salt until no clumps remain.
  3. In a large bowl, whisk the eggs and maple syrup until frothy.
  4. Stir in the applesauce, melted coconut oil, and vanilla extract. Whisk until the mixture is smooth and velvety.
  5. Pour the dry ingredients into the wet ingredients and gently fold with a spatula until just combined; do not over-mix.
  6. Gently fold in the blueberries or chosen mix-ins.
  7. Let the batter sit for 10 minutes to allow the flours to hydrate.
  8. Divide the batter evenly among the 12 muffin liners and bake for 20 minutes or until a toothpick comes out clean.