Blueberry muffins
 

Hi Chicks! :wave:
I have a recipe for blueberry muffins that is really good. I wanted to know if the ingredients are ok for SBD phase 2.

Blueberry Muffins

2 1/2 cups finely ground almond flour
1/2 cup granulated Erythritol (or any other granulated sweetener)
1 1/2 tsp. Gluten-free baking powder
1/4 tsp. Sea salt (optional, but recommended)
1/3 cup canola oil. (I used avocado oil & I've used melted butter)
1/3 cup unsweetened almond milk
1/2 tsp. vanilla extract (have used lemon extract, too)
3/4 cup fresh or frozen blueberries

Preheat oven to 350* (177* C). Line a muffin pan with paper liners or use a silicone muffin pan.

In large bowl, stir together the almond flour, erythritol, baking powder & sea salt.

Mix in oil (or melted butter) almond milk, eggs & vanilla extract (or lemon)
Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes, until tops are golden & an inserted toothpick comes out clean.

Makes 12 muffins. Serving size:1 muffin

So, what do you think?

(I put this on another thread the other day & think it was the wrong one)