Step 1

Preheat your oven to 350 degrees and spray a muffin pan with oil spray. ***READ NOTES

Step 2

In a medium bowl, mix together the almond flour, coconut flour, baking powder, salt and baking soda. Set aside.

Step 3

In a large bowl, using an electric hand mixer, beat together the monkfruit, coconut oil, eggs, applesauce and vanilla until well blended.

Step 4

Stir in the almond flour mixture, along with the blueberries until well combined. Let the batter stand for 5 minutes so the coconut flour can begin to absorb the moisture.

Step 5

Divide by 12 muffin cavities (I like using a big ice cream scoop so that the muffins cook up with really domed tops!) and bake until very golden brown and a toothpick inserted in the center comes out clean, about 24-25 minutes.

Step 6

Let cool for 15 minutes. Then, gently run a knife around the edges of each muffin to loosen them. Then, let cool COMPLETELY in the pan before trying to take them out.

Step 7

DEVOUR!