BLUEBERRY MACA MUFFINS

Ingredients from recipe BLUEBERRY MACA MUFFINS

1 1/2 cup blueberries, frozen
1 cup sourdough starter
3 tsp. cinnamon, ground
1 1/2 cup yogurt, homemade
1/4 cup melted coconut oil
2 eggs, medium
1/2 cup whole wheat flour
3 tsp. nutmeg
1 cup old-fashioned oatmeal
1/2 cup rapadura
1/2 tsp. almond extract
2 tbsp. organic maca
1 tsp. baking soda
1/2 tsp. vanilla extract
1 tsp. Celtic sea salt
Stevia to taste

How to prepare the recipe BLUEBERRY MACA MUFFINS

Combine sourdough starter together with eggs, yogurt, & coconut oil in a mixing bowl, preferably large size.
Add rapadura, oatmeal, whole wheat flour, almond extracts, ground cinnamon, organic maca, nutmeg, vanilla & salt; mix well.
Cover & let sit in a refrigerator for a day.
When ready to bake, remove the muffin dough from the refrigerator and bring it to the room temperature. Preheat your oven to 375 F/185 C & using the melted coconut oil, lightly spray the muffin pans.
Mix in the frozen blueberries, baking soda & stevia.
Fill each muffin cup with the batter approximately 3/4 full & bake for half an hour or little longer.
Let cool at room temperature for couple of minutes and then transfer the muffins carefully on a cooling rack to cool completely.