Blueberry Muffins

These little muffins make great snacks and are easy to travel with. The almond flour is the leftover pulp from making almond milk. Whole almonds ground into a powder can be substituted for the almond flour. These muffins are good topped with a coconut cream icing or strawberry sauce.

Serves 6

Ingredients

1 cup pecans

1⁄2 cup flaxseed

2 cups almond flour

1⁄4 cup liquid coconut oil

3 tablespoons agave nectar

1 teaspoon vanilla

1 cup blueberries

  1. Grind the pecans into a powder using a food processor. Grind the flaxseed to a powder in a coffee grinder.
  2. Add the almond flour, flaxseed powder, coconut oil, agave nectar, and vanilla to the food processor and continue processing until smooth.
  3. Add the blueberries and briefly mix them into the mixture. Form the mixture into little round patties and dehydrate at 145°F for 2 hours. Turn down the temperature to 110°F. Flip over the muffins and continue dehydrating for 2 hours until dry.

Per Serving

Calories: 538

Fat: 47 g

Protein: 11 g

Sodium: 18 mg

Fiber: 11 g