Blueberry and cardamom muffins

I love these Muffins! Made with high quality ingredients, they are perfect for a healthy breakfast or snack. A tasty and nutritious option!!!

Makes 12

1 ½ cups almond flour
1 ½ cup spelt flour, unleavened
½ cup coconut sugar (or acer syrup)
2 tablespoons shredded coconut
1/2 teaspoon of cardamom
1 teaspoon baking powder
½ teaspoon baking soda
½ cup melted butter
1/3 cup almond (or coconut) milk
1 teaspoon vanilla paste or extract
4 eggs, beaten
2 cups blueberries (can be frozen)


    1. Heat the oven to 180º. Line a muffin tray with paper cupcake liners. Set aside.
    2. In a large bowl, mix together the ground almonds, flour, coconut sugar, shredded coconut, cardamom, baking powder and bicarbonate. Mix together and set aside.
    3. In a small bowl, mix together the butter, milk and vanilla. Pour this mixture into the bowl with the flour along with the eggs. Mix together. Add the blueberries and incorporate gently.
    4. Divide the mixture between the prepared pans and bake for 18 to 20 minutes or until cooked.
    5. Remove from oven and let cool slightly before eating.