Blueberry Cranberry Muffins: Gluten-free & Dairy-free!
Blueberries and cranberries both contain anthocyanins—a type of flavonoid with antioxidant effects.
These berries, as well as their extracts or juices, can help keep the liver healthy and protect the liver from damage. They also help boost up your immune system.
These gluten-free and dairy-free muffins are a good way to make sure your liver is supplied with the antioxidants it needs to stay healthy!
Blueberry Cranberry Muffins
- 2 cups almond flour
- 2 eggs
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 2 tablespoons lemon juice
- 2 tablespoons avocado oil (or coconut oil)
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup blueberries
- 1/2 cup cranberries
In a medium bowl, whisk together the eggs, maple syrup, vanilla extract, lemon juice, and oil. In a separate bowl, mix the dry ingredients.
Add the wet ingredients to the dry ingredients and stir to combine. Gently fold the berries into the batter.
Spoon the batter into the muffin tins until each is 3/4 full.
Bake at 350 for20-25 minutes until the tops are golden brown and you can insert a toothpick into the center and have it come out clean.