Blueberry Muffins

½ cup coconut flour, sifted
½ cup almond flour, sifted
½ teaspoon celtic grey sea salt
½ teaspoon baking soda
6 eggs
¼ cup raw, local honey
⅓ cup melted coconut oil
1 tablespoon vanilla extract
1 cup blueberries, fresh or frozen

Directions:
• In a small bowl, combine almond flour, coconut flour, salt and baking soda
• In a large bowl, combine eggs, honey, coconut 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 12 cup muffin pan
• Bake at 350° for 20-25 minutes
• Cool and serve

Makes 12 muffins

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