It took me a few trial runs to get these just right, and website worthy.  The fun thing was even the bad batches tasted delicious, they just didn't look perfect.  But this batch was just right. 

Ingredients:

• 1 cup(s), Coconut Flour
• 1/2 cup, Almond Flour
• 3 heaping teaspoons Ground Flax
• 1/2 cup(s), Stevia In the Raw Granulated
• 1/2 tsp, baking soda
• 1 tsp, Vanilla extract

• 1/2 + cup, Blueberries
• 2 tbsp, Unsweetened coconut
• 1 1/2 tsp, baking powder
• 2 cup(s), Water - Municipal
• 1/2 cup(s), Sliced Almonds
• 3/4 tablespoon (5 g), Psyllium Husk Powder
• 1 tsp almond butter

Put all dry ingredients in a large bowl and mix well.  Mix the water with the vanilla extract and add to the dry mix.  Stir well, and add the blueberries, (I used frozen, but you could use fresh too) and the thinly sliced almonds, and stir well. Put into muffin bake pan with liners, you may wish to spray lightly with a non stick spray to be sure they don't stick to the muffin liners.  Sprinkle the unsweetened coconut over the top of each.  I used my convection oven at 400 degrees F for 25-30 min until golden brown on top. Let cool completely before eating.  95 calories ea, and only 3 net carbs.  So delicious.  Next time I may add some diced apple for a little additional sweetness.  I find these are fabulous with a touch of vegan butter or nut butter spread over the top.  I hope you love them as much as we did. 

Some optional additions/suggestions include:
1 ripe banana
​1 diced apple
Dark Chocolate Chips
Walnuts
A dash of cinnamon and/or pumpkin pie spice
A T of pumpkin puree

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