Combine the dry ingredients in a medium-sized bowl and stir well.

Place the wet ingredients in a blender and blend until smooth. Pour into the flour mixture and stir until thoroughly combined.

Spoon the batter into greased muffin tins to make 24 muffins or into a greased 9 x 13-inch pan or two 9 x 9-inch pans.

Bake at 350°F for about 20 minutes, until golden around the edges.

VARIATIONS

Replace half of the almond flour with millet flour.

PLANNING AHEAD

These muffins are best enjoyed hot and fresh, but you can store leftover muffins in the freezer for up to one month. To reheat, place them in a covered casserole dish or wrap each muffin in foil.