Ingredients 2 cups almond meal
1 tsp bicarbonate of soda
1 1⁄2 cups frozen blueberries
1 cup desiccated coconut
3 tabs oil (I used mild olive oil but you might like to use coconut oil or butter)
3 tabs honey
1 tsp vanilla extract
VARIATION - cherries or raspberries would be a nice substitute for blueberries.
Grease muffin trays in whatever size you prefer - I used both normal and mini muffin trays.
Preheat oven to 180C.
Mix the almond meal and bicarbonate together, making sure the bicarb is evenly distributed.
Beat the eggs in the same bowl.
Add all the other ingredients and stir to combine.
Mix all remaining ingredients
Spoon into muffin trays. These muffins are so filling and delicious that I only part-fill the larger muffin holes.
Fill larger muffin holes halfway
Bake mini muffins for 18- 20 minutes and normal size muffins for 20 - 25 minutes, until the top is starting to turn golden brown.
Let the muffins cool in the trays for 10 minutes before turning out onto a cooling rack.