Gluten Free + Dairy Free Blueberry Power Muffins

That's right folks, these drool-inducing blueberry muffins are actually good for you!  Don't write them off because they're gluten free, dairy free, and amazingly low in sugar.  They truly taste like the real deal - and, I'd argue - even better.  They're moist, full of blueberries, and only about 200 calories for a full-sized muffin.  And, the best part, you'll actually feel good after you eat one...powered up, not full or bloated, ready to go!  (makes 12 muffins)

Ingredients:
2 1/4 cup almond flour (I use Trader Joe's brand almond meal)
3/4 tsp baking soda
1/2 tsp sea salt
------------------
3 large eggs
1/3 cup unsweetened applesauce
2 Tbsp maple syrup
2 Tbsp extra virgin olive oil
1 tsp apple cider vinegar
1 Tbsp vanilla
------------------
2 cups blueberries, fresh or frozen (I used organic frozen berries...let them set out in the fridge for a few hours to defrost a bit)

Directions:
1. Preheat oven to 350 degrees F.  Grease muffin pan for 12 muffins, or use muffin liners.

2. Combine dry ingredients in a large bowl.  Stir wet ingredients (except blueberries) with a whisk.  Pour wet mix into dry mix and stir until well combined.  Fold in blueberries.

3. Pour into muffin pan/muffin liners.  Bake for approx 28 min.  Let cool for a few minutes in the pan before dumping out (if you remove too soon, muffins baked without muffin liners may fall apart).

Serve or keep in an airtight container for several days.  Enjoy!

(Nutrition facts per muffin: 205 calories, 11 carbs, 15g fat, 7g protein, 192mg sodium, 7g sugar)

Try them out and let me know what you think of them.  Kids and adults love these suckers...I promise!