Blueberry Muffins

2 1/2 Cups whole Spelt flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp salt
1/3 tsp xantham gum
1/4 cup applesauce
2/3 Cup agave nectar
2/3 Cup Coconut Milk
2 tsp Vanilla Extract
1 tsp almond extract
2/3 cup blueberries (fresh or frozen).

Preheat oven 325 F. Line a muffin tin with parchment paper liners – or- use a non-stick muffin tin, required no liner or oil.

In a large bowl mix all the dry ingredients.  In a small bowl mix the wet ingredients, except the blueberries, if frozen, keep them out to thaw.

Mix the wet into the dry ingredients until smooth using a rubber spatula.  Fold in blueberries.

Pour 1/3 cup batter for each muffin, filling it almost to the top.

Bake for 20 minutes, rotate 180 degrees and back additional 15 min.

The finished muffin will bounce back slightly when pressed, brown in color, and no batter will stick to the toothpick when inserted in the center (toothpick will get stained if it goes through a blueberry)

Let cool in tin for 15 minutes.  Remove from tin and allow to completely cool on a cooling rack.

Store at room temperature in air tight container for up to 3 days.


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