Yield: 12 to 24 servings

3 cups almond flour
6 eggs
½ cup honey
½ cup avocado oil
1 tsp baking soda
1 tsp salt
1 cup blueberries

Preheat the oven to 350° F. In a large bowl, combine all the dry ingredients—almond flour, baking soda and salt—and whisk well. In a separate smaller bowl, combine the wet ingredients—eggs, honey and avocado oil—and blend until smooth. 

Then pour the wet ingredients into the dry ingredients and mix until thoroughly combined. Fold in blueberries. Line cup muffin tin with paper liners and pour in batter. Bake for 15 to 20 minutes.

Recipe courtesy of Madiha Saeed, M.D., ABIHM.

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