QUICK TIP

If you don’t want to use blueberries, swap for sugar-free chocolate chips

Equipment Needed

Measuring cups and spoons, mixing bowl, whisk and a muffin tin

Instructions

Preheat the oven to 350°.

In a large bowl, combine the xylitol sweetener, coconut oil, eggs, applesauce and vanilla extract, mix well.

Once mixed, add the sea salt, baking powder, baking soda and the almond flour (little bits at a time).

Mix until smooth and then mix in the blueberries. Transfer the mixture into a pre-greased muffin tin. 

Bake in the oven for 25 to 30 minutes.

Let cool completely before removing from muffin tins.

Store in the fridge for up to a week.