Gluten Free, Almond Flour Muffins
2 cups almond flour
1/2 teaspoon baking soda
1 1/2 Tablespoons apple cider vinegar
1/2 teaspoon sea salt
1 Tablespoons of pure vanilla extract
2 Tablespoons of olive oil
1 cup blueberries
Preheat oven to 350 degrees F.
Prepare muffin tin with muffin by lathering with coconut oil.
Add all ingredients except the blueberries into a large bowl. Mix together until texture thickens and ingredients are combined.
Fold in blueberries.
Add batter evenly to muffin tin by filling them almost full.
Bake for 20-25 minutes.
Let cool before enjoying.