Blueberry Muffins

6 servings

4 tablespoon coconut oil
4 tablespoon Agave syrup
1 teaspoon vanilla powder
2 eggs
4.4 oz Buckwheat flour
1 oz almonds
1 1/2 teaspoon baking powder
2.6 oz blueberries


In a large bowl, add coconut oil, Agave syrup and vanilla powder, whisk well.
Add the eggs one at a time. 
In another bowl mix buckwheat flour, chopped almonds, baking powder and blueberries and add it to the coconut oil mix. Mix it until it's smooth.
Pour the pastry into 6 muffin forms, and bake in a preheat oven 356 Fahrenheit (180 Celcius) for 20 minutes. Let cool on a rack.
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