Almond & Coconut Flour Blueberry Muffins
By Wendy Diddy
Preheat oven to 350 degrees and line a muffin pan with baking cups.
In a large bowl, whisk together the dry ingredients carefully breaking up any clumps.
In a medium sized bowl, whisk the wet ingredients together, and then slowly combine the dry into the wet ingredients, blending well. Fold in the blueberries.
Fill each muffin cup ¾ full and sprinkle a few pumpkin seeds on top. Bake 25-30 minutes, or until tops are nicely browned.
Food and life enthusiast Wendy Diddy, of Foundational NEWtrition, shares inspiration for everyone.
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