• Preheat oven to 325º F.  
• Grease muffin tin well with ghee or coconut oil. Or use unbleached paper baking cup liners.
• Chop apples into large chunks. 
• Add to blender the following wet ingredients: apple chunks, coconut milk, eggs, softened ghee or coconut oil, and stevia.
• Blend on high until smooth.  
• Add the following dry ingredients to the blender: cassava flour, baking soda, monk fruit powder, vanilla powder, salt. Blend on low just until smooth. Depending on your blender, you may need to hand mix if it’s not high powdered.  
• If using fresh blueberries, wash and dry.  
• Spoon batter into a bowl and gently fold in blueberries.  
• Fill muffin cups evenly.  
• Bake 25-35 minutes until a toothpick comes out clean. Time depends on your oven and how full the muffin tins are.  
• Cool for 5 minutes. Use a sharp knife to gently release the edges of the muffins from the pan. Then transfer to a backing rack to cool for about 15 minutes before eating. (Or if using baking cup liners, transfer muffins in baking cups to cooling rack. Allow to cool completely before removing baking cups.)
• Freeze leftovers before they reach room temperature.

How to Make Flax Eggs

• Mix 3 Tablespoons ground organic flaxseed meal with scant ½ cup water.  
• Let sit for 5 minutes. 
• 1 Tablespoon of flax mixture equals 1 egg. Use in place of eggs for baking. You won’t get as much rise as eggs. But the flax eggs do help hold everything together.