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| Photo: w.lynne |
BLUEBERRY MUFFINS (Free of grains-dairy-nuts)
Paleo compliant
6 eggs, free-range
1/3 cup raw honey
1/3 cup grapeseed oil
1 teaspoon pure vanilla extract
1/2 cup coconut flour, finely ground or sifted
1/2 teaspoon baking soda
Pinch of sea salt
1 cup blueberries, fresh or frozen
* Preheat oven to 350 degrees.
* Line a muffin pan with 12 muffin papers.
* In a large bowl, combine eggs, honey, oil and vanilla.
* Whisk until frothy or use a hand mixer.
* Mix dry ingredients into wet, blending with a mixer.
* Gently fold in blueberries & stir just enough to incorporate the berries into the mix.
* Scoop batter into muffin tin & divide evenly between the 12 muffins.
* Bake for 20-25 minutes or until a toothpick comes out clean and muffin tops begin to brown slightly.
* Transfer muffins to a rack.
* Serve warm or completely cool.
** Store muffins loosely covered, at room temperature for a day or two.
Note: Almond flour and coconut flour are not interchangeable; they have very different properties. Do not substitute one for the other in baking recipes.
Original recipe: Elana Amsterdam at elanaspantry.com
Adapted by: w.lynne
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