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

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