I found these on Mary Vance’s blog site. She’s also a graduate of my school, and she’s fantastic! Check her out!
These muffins are fantastic! They’re gluten/dairy-free and contain healthy fats, protein, fiber and antioxidants. Enjoy!
Coconut Flour Muffins (makes 6)
3 eggs (pastured)
2 tablespoons melted butter, grass-fed, OR virgin coconut oil, melted
2 tablespoons coconut milk
2-3 tablespoons raw honey or grade B maple syrup
6-8 ounces organic fresh or frozen blueberries
1/4 teaspoon sea salt
1/4 teaspoon vanilla
1/4 cup + 1 heaping Tbsp coconut flour
1/4 teaspoon baking powder
Preheat oven to 400 and grease or place muffin liners in tin. Blend together eggs; melted butter or coconut oil; coconut milk; honey or maple syrup; salt, and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Carefully fold blueberries into batter. Pour batter into muffin cups. Bake at 400 degrees for about 20 minutes (start checking at 15). Good with organic, grass fed butter or almond butter. You could also use other fruit or add nuts.