Almond Flour Blueberry Muffins, gluten free, SCD legal

ALMOND FLOUR BLUEBERRY MUFFINS     makes 6 muffins (I have another recipe for 12)

1 cup Almond Flour
1/2 TSP Baking Soda
1/4 TSP Sea Salt
1/2 TSP Organic Ground Cinnamon
1 TBSP Organic Coconut Oil, melted
2 Organic Eggs
1/2 TSP White Vinegar
1/2 TSP Vanilla Extract
1 ripe Organic Banana
1/4 to 1/3 cup Organic Blueberries, can use frozen

Preheat Oven to 350 degrees

• Mix Almond Flour, Baking Soda, Salt and Cinnamon in a small bowl, set aside. 
• Crack eggs into another bowl.  Using either a mixer or by hand, whisk eggs.  Add banana and continue to mix well until banana is mashed.  Add Coconut Oil, Vanilla Extract and White Vinegar.
• Add dry ingredients into wet ingredients and stir to mix well.
• Add Blueberries and gently stir in.
• Prepare muffin tins with brushed on coconut oil.  Divide mixture into 6 muffins.
• Bake 20-25 minutes.  Loosen edges and remove from pan while still hot.  Place on wire rack to cool.