Blueberry Muffins

Blueberry Muffins

PREP TIME:5 minutes

COOK TIME: 20-25 minutes

SERVES: 12 muffins

You will need:

4 free range eggs

2 tbsp raw natural organic honey

3 tbsp extra virgin coconut oil

1/2 cup coconut flour

3/4 cup coconut milk

1 tsp natural vanilla extract

1/2 tsp bi carb soda

1/2 tsp baking powder

1/4 tsp pink Himalayan salt

1 cup fresh or frozen or fresh blueberries

* Optional coconut cream or coconut yoghurt + extra blueberries to serve

Let’s make it:

Pre-heat your oven to 180ºC.

Prepare a 12-cup muffin pan by greasing it with coconut oil or lining the tins with muffin cases. Set aside. In a food processor, blitz the eggs, honey and melted coconut oil until combined. Add in the coconut flour, almond milk, vanilla, bi carb soda, baking powder and salt. Blitz until combined. Remove the blade and stir through the blueberries. Be careful not to break them as you want to keep them whole. Spoon the batter into the prepared muffin tins. Bake for 20 – 25 minutes. To test if the muffins are cooked, insert a skewer into the centre of a muffin. If it comes away clean, they are ready.Remove from the oven and allow to cool for a few minutes in the pan before cooling on a wire rack.  Store the remaining muffins in the freezer and re-heat when necessary.