Gluten-Free Blueberry Buckwheat Almond Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Servings 10 Muffins
Ingredients
Dry Ingredients
- 1 cup buckwheat flour
- 0.75 cup almond flour
- 0.5 cup brown rice flour
- 1 tsp baking powder
- 0.5 tsp sea salt
- 2 tsp ground ginger
- 1/4 tsp cardamom
Wet Ingredients
- 4 tbsp maple syrup
- 4 large eggs
- 1/2 cup coconut oil
- 1 tsp vanilla
Instructions
Preheat oven to 350 degrees F.
Combine all dry ingredients in a bowl.
Whisk wet ingredients together (except blueberries) in a separate bowl.
Mix all dry & wet ingredients together. Add blueberries and fold in.
Portion into 10-12 muffin tins.
Bake for 20-22 minutes.