Blueberry Cinnamon Muffins - PureHarvest

Ingredients

• 150 g (1 1/2 cups) almond meal
• 105 g (3/4 cup) buckwheat flour
• 25-27 g (3 tbsp) ground flaxseed
• 2 tsp cinnamon
• 2 tsp ground ginger
• 2 tsp baking powder
• 1/4 tsp fine salt
• 1 cup frozen (or fresh) blueberries
• 3 large eggs
• 100 ml (5 tbsp) coconut oil, melted
• 80 ml (4 tbsp) Pureharvest Organic Rice Syrup
• 125 ml (1/2 cup) Pureharvest Organic Almond
• 2 tsp vanilla extract
• 2 tsp apple cider vinegar or lemon juice
• 1/2 cup roughly chopped walnuts OPTIONAL, for topping