3/4 cup almond flour
1/4 cup kamut, spelt, or whole wheat flour
3 Tbsp honey
1/2 tsp baking powder
1 tbsp applesauce
1 tbsp butter, melted
2 large egg whites
1/2 cup fresh or frozen blueberries, preferably wild
Preheat oven to 350F. Lightly grease a muffin pan; set aside. Mix together almond flour; kamut, spelt, or whole wheat flour; and baking powder in bowl. Stir in applesauce, honey, and butter. In a seperate bowl, beat egg whites with an electric mixer for 4 minutes, or until soft peaks form. Gently fold egg whites into almond mixture. Fill each muffin cup half-full with batter and top with an uneven number of blueberries.
Bake 15 to 20 minutes, or until edges are slightly browned. Cool 10 minutes before unmolding.