Ingredients:

• 1/2 cup all purpose flour {i used @bobsredmill gluten free baking flour}

• 1/4 cup coconut sugar

• 1/2 tsp. baking powder

• 1/4 cup nut butter {i used @abbysbetter coconut cashew butter}

• 1/4 cup almond milk

• 2 eggs

• 1/4 cup chocolate chips/chunks

• blueberries {i used frozen}

Directions:

1. Preheat oven to 350F & spray/line a muffin tin {makes 6.}

2. Whisk together the eggs, nut butter, and almond milk in a small bowl and whisk together the dry ingredients in a large bowl {add the chocolate & blueberries to the dry mix}

3. Pour the wet ingredients into the dry and stir until well combined.

4. Scoop in the batter into the muffin tin {makes 6 muffins} and bake for 18 minutes!