Dr. Beth's High Protein Gluten-Free Blueberry Muffins

Yield: 16 Muffins

Ingredients

• 2-1/2 cups Almond Flour
• 1 cup freshly ground Flax Seeds
• 3/4 cup Vanilla Protein Powder (I used grass-fed whey)
• 1/2 cup sugar
• 3/4 teaspoon sea salt
• 3 teaspoon baking powder

Mix together well in large bowl, then add wet ingredients:

• 1/2 cup water
• 2 large eggs (or 3 medium)
• About 2 teaspoons of liquid stevia extract (about 5 dropperfuls)
• 1/2 cup melted coconut oil
• 1/2 teaspoon vanilla extract

Do not overmix. Then gently stir in:

• 1.5 to 2 cups fresh or frozen (thawed) blueberries

Line or grease muffin pans

Bake in 390 degree oven for about 20 minutes

Makes about 16 muffins

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