2 cups almond flour
1/4 cup coconut flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
4 large eggs
1/3 cup melted coconut oil
1/3 cup pure maple syrup
1/4 cup coconut or almond milk-unsweetened
2 tsp vanilla extract
1 cup freeze dried or fresh blueberries or strawberries
*Preheat oven to 350. Spray muffin tin with coconut oil. Whisk together dry ingredients. In a separate bowl whisk together wet ingredients. Add to dry and whisk together until combined. Fold in blueberries. Spoon batter into muffin cups. Bake 20 minutes.