ALMOND CARDAMOM BLUEBERRY MUFFINS

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·      3 cups Almond flour

·      ½ teaspoon baking soda

·      ¼ teaspoon salt

·      1 teaspoon ground cinnamon

·      ½ teaspoon cardamom

·      ½ teaspoon pure vanilla extract

·      ½ cup raw honey or Sunroot sweetener

·      3 eggs

·      ¾ cup blueberries

·      2 tablespoons chia seeds

·      Coconut oil for greasing pan

Heat oven to 350 degrees. Oil muffin pan with coconut oil. Combine almond flour, baking soda, salt, cinnamon and cardoon in a bowl. Combine vanilla, honey & eggs in a separate bowl. Add the dry ingredients to the wet along with blueberries and mix well. Fill baking cups with the batter. Sprinkle top with chia seeds & bake for 18-20 minutes.