Gluten Free Blueberry Muffins

Believe it or not, these muffins are a triple threat; not only are these vegan, but they are also gluten free and sweetened with coconut sugar! Coconut Sugar is very close to brown sugar but with a hint of caramel. Coconut sugar is rich in minerals and vitamins, not highly processes and low on the glycemic index. These muffins are divine for a quick and healthy breakfast or delicious snack. Not do only taste great but they wont leave you with that unbearable guilty feeling! Nom Nom Nom

Gluten Free, Vegan, Coconut Sugar sweetened Blueberry Muffins 

 1 1/3 cups almond flour

1 cup sorghum

1/2 cup potato starch 

1/2 teaspoon sea salt

1/2 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon xanthan gum

1/2 teaspoon Vanilla extract

1 1/3 cups Coconut 

2 Tbs oil

3 Tbs Applesauce

1/2 cup warm water

1 cup blueberries

Preheat oven to 375. Mix together all dry ingredients. Add in oil & apple sauce till fully mixed then slowly add in warm water. Fold in blueberries. Put batter into paper lined muffin tins and bake for about 20 minutes or until golden brown. Let cool on wire rack for 5 minutes. Now....Devour!