Makes 12 muffins.
- ½ cup coconut flour, sifted
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 6 eggs
- ⅓ cup real maple syrup
- ⅓ cup pastured butter
- 1 tablespoon vanilla extract
- 1 cup blueberries, fresh or frozen
In a small bowl, combine coconut flour, salt and baking soda. In a large bowl, combine eggs, maple syrup, butter 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.
Credit: Elana’s pantry
