Baking has never really been my thing. I have made several different versions of these muffins, and with every tweak they've gotten better and better. I knew I would share this recipe when my kids completed a tray of mini muffins in one quick sitting. I definitely wouldn't advise you eat a whole tray in one sitting, but they did, Yolo.
1/2 cup apple sauce
1/3 cup honey
1/2 cup coconut oil
2 teaspoons Apple Cider Vinegar
2/3 cup coconut flour
1/2 teaspoons baking soda
1/4 teaspoon of salt
1/2 cup blueberries (fresh or frozen)
Preheat your oven to 350F. Get you muffin tin ready by cutting out 4x4inch parchment paper, or use cupcake liners. Mix eggs, coconut oil, applesauce, honey, and ACV. Once all the liquid is mixed together, then add the coconut flour, baking soda, and salt. If using a mixer be sure not to over mix. Use a spatula to fold the blueberries in, or place them in the cups individually. I prefer to place them in individually because my kids seem to notice if one muffin has more blueberries than the other, lol. Use a spoon to even distribute the batter in each cup. Bake for 20 minutes. When they come out I sprinkle mine with a tiny bit of cinnamon. They smell as good as they look!