4.4/5
(16 Votes)
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
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
You'll also love
-
Cucumber Chickpea Salad 4.4/5 (16 Votes) -
Lemon Garlic Chicken with Goat... 4.4/5 (17 Votes)
You'll also love
-
Grilled Pineapple with Coconut... 4.4/5 (16 Votes) -
Cranberry Serrano Relish 4.3/5 (20 Votes)