Gluten-Free Blueberry Muffins with Coconut Flour

Coconut Flour Blueberry Muffins
by Amy Love, Real Food Whole Health

6 eggs, organic, pasture-raised
6 TBL grassfed butter (or coconut oil) melted slightly and not hot
6 TBL applesauce (or 1 ripe banana, mashed)
1/2 tsp unrefined sea salt
1 tsp organic vanilla extract
1/2-cup finely ground coconut flour
1-cup organic blueberries (fresh or frozen)

Preheat oven to 400.

In a large glass bowl, combine eggs, butter (or coconut oil), applesauce (or banana), salt and vanilla. Add coconut flour and mix until smooth. Fold in blueberries. Scoop with 1/4 cup measuring cup into buttered or parchment cup-lined muffin tins and bake 15 minutes, or until toothpick comes out clean.

Optional add-ins:
Walnuts or pecans
Dash of cinnamon
Other berries for blueberries

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