GLUTEN FREE BLUBERRY MUFFINS
Preparation time: 60 minutes , Recipe for: 8 persons , Complexity : 
Sweets
MAIN INGREDIENTS : Blueberries
INGREDIENTS
3 cups (330g) cups almond meal • 1/4 (1g) tsp salt • 1/2 tsp (3g) baking soda • 1 tsp (2g) cinnamon • 1 tablespoon • (12g) chia seeds • 2 tbsp (45g) honey • 1/4 cup (50g) melted coconut oil • 1/2 cup almond milk • 3 eggs • 1 cup • (150g) fresh blueberries • 2 tablespoons raw cane sugar • 1/4 teaspoon cinnamon
METHOD
Preheat the oven to 350°F (175°C). Butter or spray the mini muffin pan.
Add the following to the bowl of the Smeg stand mixer equipped with the whisk attachment: almond meal, salt, baking soda, cinnamon and chia seeds. Mix on speed 4 for 10 seconds.
In a separate bowl mix together: honey, coconut oil, almond milk and eggs.
Add the wet ingredients to the bowl of the stand mixer and whisk on speed 4 until just combined, about 10 seconds. Remove the bowl from the stand mixer and mix in the blueberries with a spatula.
In a small bowl, mix together the raw cane sugar and cinnamon.
Fill the greased muffin cups until full. Sprinkle with a little of the cinnamon sugar mixture.
Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
Store in an air tight container for up to 5 days or freeze in an airtight container for up to 2-3 months.