Blueberry Coconut Muffins

Makes 4 extra large muffins or 8 smaller

1 1/2 cups white whole wheat flour
3/4 cup maple syrup
1/4 tsp. sea salt
1 ts. pumpkin pie spice
1 tsp. baking soda
1 tsp. vanilla
2 flax eggs (make with 2 Tbsp.  ground flax seed & 6 Tbsp. water-mix and let sit until egg-like consistency)
1/2 cup almond cream (Blend well: 10 almonds with 1/2 cup water)
1 cup frozen blueberries
1.)  Preheat oven to 350 degrees farenheit.  Use 8 regular sized cup cake holders or 4 large ones (like shown).
2.)  Put maple syrup, coconut oil, vanilla in blender and blend well..  Add flax eggs and blend  for 1 minute. 
3.)  Add almond cream to liquids and set aside.
4.)  Mix flour, salt, spice, baking powder and baking soda together.
5.)  Add liquid to dry ingredients and mix until all flour is incorporated.
6.)  Gently fold in coconut and blueberries.
7.)  Pour into muffin holders until 3/4 full.  If using just the muffin tins without containers, brush lightly with coconut oil before adding batter.
8.)  Bake for 25 minutes or until toothpick inserted in center of muffin comes out clean and edges are golden brown.
9.)  Enjoy!!