These muffins are a team family favorite!
By: Dr. Libby Darnell
| Prep Time | 5 Minutes |
| Cook Time | 16-18 Minutes |
| Servings |
Muffins
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Ingredients
- 1/4 tsp baking powder
- 1/4 cup organic coconut flour sifted
- 3 free-range eggs
- 3 tbsp grass fed butter or coconut butter
- 3 tbsp raw honey
- 1/4 tsp sea salt
- 1/2 tsp vanilla extract
- 1/2 cup fresh blueberries
Ingredients
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Instructions
- Preheat oven to 400F.
- Spray muffin tin with coconut oil spray, or line with cupcake liners.
- Sift dry ingredients together.
- Place wet ingredients (eggs through vanilla) together in a stand mixer and mix until smooth, or place in a bowl and whisk by hand.
- Slowly mix dry ingredients into the wet ingredients, blending continuously.
- Fold blueberries in and stir by hand to combine.
- Scoop batter into muffin tins until half full.
- Bake for 16-18 minutes, until toothpick inserted in the center comes out clean.
- Let cool for 5 minutes, then remove from muffin tin and cool on a rack. Store in an airtight container.
Recipe Notes
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