2 cups almond meal or flour
½ tsp baking soda
1/8 tsp salt
2 egg whites
¼ c honey
2 tbs olive oil
1 tsp vanilla
1 tsp lemon zest
2 tbs lemon juice
1 cup fresh or frozen blueberries
Pre-heat oven to 350° and line 12 muffin tins with baking cups.
In a medium bowl, whisk together almond flour, baking soda and salt; set aside.
Beat together eggs, egg whites, honey, olive oil, vanilla, lemon zest and juice over medium speed until combined.
Slowly add the almond flour mixture into the wet mixture while running over medium speed until fully blended.
Remove bowl from mixer and use a rubber spatula to gently fold in the berries.
Using an ice cream scoop or large spoons, drop mixture evenly into lined muffin pan. Should be enough for 12 muffins.
Bake for 25 minutes then let cool on cooling rack.