Blueberry Muffins, Gluten/Dairy-Free

By tammy1365

Ingredients

• 1/2 cup coconut flour, sifted
• 1/2 teaspoon celtic sea salt
• 1/2 teaspoon baking soda
• 6 eggs
• 1/3 cup agave nectar
• 1/3 cup grapeseed oil
• 1 tablespoon vanilla extract
• 1 cup blueberries, fresh or frozen

Details

Adapted from elanaspantry.com

Preparation

Step 1

In a small bowl, combine coconut flour, salt and baking soda
In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
Mix dry ingredients into wet, blending with a hand mixer
Gently fold in blueberries
Place batter into a paper lined muffin pan
Bake at 350° for 20-25 minutes
Cool and serve
Makes 12 muffins