Vegan Blueberry Muffins

You will notice the key difference with these muffins in using some freeze dried blueberries. This helps with texture as well as taste. 

1 1/3 cup almond flour
1/3 cup coconut flour
1/3 cup arrowroot flour
1/2 cup coconut palm sugar
Pinch salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs
1/2 cup coconut milk (full-fat)
1/2 cup water or coconut water
3 tablespoons honey
1 teaspoon vanilla
1/2 teaspoon orange extract
1/4 cup smoothly mashed avocado
1/3 cup (each) frozen blueberries and freeze dried blueberries*




* the freeze- dried have a very intense flavor and they prevent the muffins from being too wet. If you don't have them, use all frozen or fresh. Just use less of the water


Preheat oven to 350.
Go ahead and mix all dry ingredients together.
Cream together all the wet.
Combine both mixtures.
Place batter into lined muffin cups.

Bake on 350 for about 20 minutes or until top springs back when pressed.