YYC Nutrition's Grain-Free Berry Muffins
2 ½ cups almond flour
1 tsp baking soda
½ tsp grey sea salt or pink rock salt
1 tbsp cinnamon
½ cup extra virgin olive oil
3 large organic eggs
½ cup unpasteurized liquid honey
1 tbsp pure vanilla extract
1 cup blueberries or raspberries, fresh or frozen
Preheat oven to 300 degrees F, and line a standard 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the almond flour, baking soda, salt and cinnamon. Add the oil, eggs, honey and vanilla to the dry ingredients and stir until the batter is smooth.
Using a silicon spatula, gently fold in the blueberries just until they are evenly distributed throughout the batter.
Divide the batter between muffin cups. Bake the muffins on the center rack for 35 minutes, rotating the pan after 15 minutes. A toothpick inserted into the center of the muffin should come out clean.
Let the muffins stand for 15 minutes, then transfer to a wire rack and let cool completely. Store the muffin in an airtight container at room temperature for up to 3 days.