Yum! These delicious and satisfying muffins make the perfect snack. They are high protein and low-carb plus gluten-free, dairy-free and grain-free! Made with both coconut flour and coconut oil, they are a great way to get your medium chain fatty acids, which are essential for a healthy brain. Who knew such a wholesome treat could be so tasty! And kids love them!
½ cup organic unrefined coconut oil*
7 organic eggs (8 if they are backyard eggs and on the small side)
¼ cup honey
½ tsp vanilla extract (labeled as gluten free)
½ tsp sea salt
2 tsp cinnamon
½ cup coconut flour (sifted)
1 cup blueberries (fresh or frozen)
You can substitute the blueberries for other berries or fruits, or for vegetables like pumpkin or grated carrot.
*A word about coconut oil: At 75 degrees and higher, it is clear and liquid, lower than that, it is white and solidified. For baking, if necessary, warm it in a pot over low heat to liquefy it first. Also, cold eggs will solidify the coconut oil in your mixing bowl. Soak eggs in warm/hot water for 7 min before adding to bowl.
Beat eggs in mixing bowl with whisk. Pour honey, coconut oil and vanilla extract into bowl and mix. Add in sea salt, cinnamon and sifted coconut flour and beat until it is not lumpy. Add in blueberries and gently mix. Spoon batter into muffin papers about ¾ of the way full or slightly more.
Bake at 350 for 16 – 20 min. When a toothpick comes out clean they are done.
Enjoy as is or, if dairy is included in your diet, with Kerry Gold brand grass fed butter, a very healthy Omega 3 rich fat.