I tried this recipe from Lexi’s Kitchen and adapted it to be a little higher in protein and a little less dense and more doughy. These healthy blueberry muffins are a staple in our home and loved by all! Enjoy!

What I used:

Ingredients:

• 1/3 cup of coconut flour
• 1/2 cup of tapioca flour (this is where we get the doughy texture!)
• 1/2 cup of Arbonne Simply 1 Vanilla Protein (This adds extra protein and flavor without adding any added sugar)
• 1/2 cup of almond flour
• 2 eggs
• 1/8 teaspoon of salt
• 3 tablespoons of honey
• 1 teaspoon of vanilla extract
• 2 cups of blueberries
• 1/2 cup of unsweetened applesauce

Instructions:

• Preheat your oven to 350 degrees Fahrenheit, and line a muffin baking dish with parchment muffin liners. I like to spray the tray before adding the liners and then once more super quickly inside each muffin liner just to be sure nothing sticks! I use avocado oil spray for this, but you can also use coconut spray.
• First, mix all the dry ingredients together in one bowl. Then, mix all the wet ingredients together in a separate bowl omitting the blueberries. We are saving those to add in later!
• Add the wet ingredients to the dry ingredients and mix thoroughly. Once combined, fold in the blueberries being gentle enough not to crush too many!
• Spoon them into your pre-sprayed muffin liners, and pop them into the oven for 20 minutes.
• When you take them out, they should be golden on top!

Enjoy!