This muffin is easy to make – just add all the ingredients into a bowl and mix. Incredibly moist and light with almonds and blueberries which are both prebiotics.

Makes 10-12 muffins

2 1/4 cups almond flour

4 1/2 tsp ground chia

1 teaspoon baking soda

1/2 cup coconut oil or butter, melted

2 eggs

1/2 tsp sea salt

1/2 cup maple syrup

1 cup frozen blueberries

1/4 tsp vanilla

Preheat oven to 325 degrees F. Mix the almond flour, chia, baking soda, coconut oil or butter, eggs, sea salt, maple syrup, and vanilla extract together and mix well. Fold in the blueberries. Line a muffin pan with paper muffin liners. Spoon the mixture into the muffin cavities (to around ¾ full). Bake for 20 -25 minutes or until muffin springs back to the touch. Remover form the oven and let cool for 5 minutes. Remove the muffins from the muffin tin and serve. Enjoy!