Coconut Blueberry Muffins

Ingredients

• Organic Coconut Flour

  Baker Josef's

  ½ cup or 70g

• Salt

  Table

  1 tsp or 6g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 cup or 226g

• Honey

  ⅝ cup or 212g

• Egg

  Whole, fresh eggs

  6 medium or 264g

• Coconut oil

  ½ cup or 109g

• Chia seeds

  Seeds, dried

  3 ½ oz or 99g

• Blueberries

  Raw

  1 cup or 148g

Directions

1. Preheat oven to 350 degrees F. Prepare a muffin tin with non-stick spray or baking cups; set aside.
2. Sift the coconut flour, baking soda, and salt in a bowl.
3. In a blender or bowl mix the milk, honey, eggs, coconut oil and vanilla. Add the chia seeds and blend on low. Let sit for 5-10 minutes.
4. Pour the wet ingredients into the bowl with dry ingredients and mix well. Fold the blueberries into mixture at the very end, and gently stir together.
5. Spoon the batter into the prepared muffin tin. Bake for 25-30 minutes, until golden brown and cooked through. Cool on rack and serve.

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