Anti-Inflammatory Blueberry Muffins

Total Time: 20 Minutes

Yields: 8-10 Muffins

• 3 "flax" eggs
• 4 tbsp coconut oil or butter (melted) + 1 tsp to grease pan
• 1 tbsp apple cider vinegar
• 2 tsp vanilla extract
• 2 tbsp honey
• 2 cups almond flour
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1 cup fresh or frozen blueberries

For flax eggs:

• 3 tbsp flaxseed meal
• 7.5 tbsp water

In a mixing bowl, stir together the eggs, coconut oil, apple cider vinegar, vanilla extract, and honey. Once combined, add the almond four, baking soda and sea salt. Mix well and add your flavor of choice. Spoon the batter into muffin tins lightly greased with coconut oil. Bake at 350 degrees F for approximately 20 minutes or until golden brown and cooked through.