Prep Time: 20 minutes
Cook Time: 30 minutes
Yields: Makes 8-12 muffins (2 for breakfast or 1 for a snack)
1 1/2 Cups - Almond flour
3 - Eggs
1/2 Cup - Unsweetened apple sauce or pumpkin
1 Tsp. - Baking powder
1 Tsp. - Baking soda
1 Tsp. - Ground cinnamon
1 1/2 Tsp. - Pumpkin pie spice
1/8 Tsp. - Sea salt
1/3 Cup - Coconut sugar or 1-2 Teaspoons stevia
2 Tablespoons - Almond butter
1 Cup - Blueberries
Preheat oven to 350℉.
Line muffin pan with paper liners.
In a stand mixer or by hand, combine all ingredients and mix until well combined.
Using an ice cream scoop, scoop even amount of batter into prepared muffin pan.
Bake for 30 minutes on the middle rack or until a toothpick comes out clean.
Download the recipe PDF here.