Blueberry Muffins (Paleo)

By mdancause

Ingredients

• 1/2 cup coconut flour, sifted
• 1/2 tsp salt
• 1/4 tsp baking soda
• 6 eggs
• 1/2 cup melted coconut oil (warm, but not piping hot)
• 1/4 cup pure maple syrup
• 1/4 cup unsweetened plain almond milk
• 2 tsp pure vanilla extract
• 1 cup frozen blueberries
• coconut oil for greasing or silicone muffin liners

Details

Servings 5
Adapted from fastpaleo.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin by greasing with coconut oil or lining with silicone muffin liners.

2. Using a fork, blend all the ingredients except the blueberries until smooth.

3. Gently fold in the blueberries with a rubber spatula in a few quick moves so the blueberries don’t bleed into the batter and stain it blue. Then, divide the batter evenly amongst the muffin cups.

4. Bake for 35-40 min or until the tops are golden brown and spring back at the touch. Serve warm or cooled. Store cooled leftovers in a sealed container in the refrigerator for best results.