ALMOND FLOUR MUFFINS (grain-free)
2 ½ c. almond meal (flour)
3 LG. eggs
¼ c. honey (or palm sugar syrup for sugar-free)
5/8 t. baking powder
½ t. salt
1 T. vanilla extract
1 c. blueberries
Preheat oven to 325 degrees F. Prepare muffins tins with liners or by lightly greasing with coconut oil. Mix all ingredients, except for blueberries, until smooth. Gently fold in blueberries.
Bake for about 30 minutes.
Variation: ZUCCHINI-SPICE MUFFINS:
Omit blueberries and replace with 1 c. grated zucchini.
Decrease vanilla extract to ½ T. and add ½ t. ground ginger and ½ t. ground allspice.
Purely Balanced 
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