Coconut Blueberry Muffins
Ingredients:
6 free range eggs
1 1/2 cup melted coconut oil
1/2 cup grade B maple syrup
1 tbsp. vanilla extract
1/2 cup coconut flour
1 tsp. aluminum-free baking powder
1 cup wild blueberries
Directions:
Whisk together eggs, melted coconut oil, maple syrup and vanilla.
Whisk in coconut flour.
Let it sit for 10 minutes (to thicken).
Add in blueberries and baking powder.
Spoon into greased muffin tin.
Bake at 350 for 10 minutes.
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