Paleo Blueberry Muffins (Gluten Free)
Servings: 12
Ingredients
- 1 c coconut flour
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 6 eggs
- ¼ c coconut oil melted
- ½ c + 2 Tb raw honey
- 1 c coconut milk
- 1 Tb vanilla extract
- ⅓ c roasted unsalted sunflower seeds
- 1 c fresh blueberries
Instructions
- To begin, preheat your oven to 350 degrees.
- Line a standard 12 cup muffin pan with papers. Set it aside for now.
- Sift the coconut flour, sea salt, cinnamon, and baking soda together into a bowl. Set that aside for a moment.
- In your mixing bowl, beat the eggs.
- Add in the honey, coconut oil, coconut milk, and vanilla extract. Mix well.
- Add your dry ingredients to the mixing bowl and mix well. Make sure to scrape the bowl with a rubber spatula to get everything mixed in.
- Fold in the sunflower seeds and blueberries, gently.
- Scoop the muffin batter into the lined muffin tin, filling the cups about 3/4 full.
- Bake for 25 minutes, or until the muffins are golden and test done with a wooden pick. Immediately transfer them to a cooling rack. Allow them to cool completely.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/paleo-blueberry-muffins/Nutrition
Serving: 1c | Calories: 246kcal | Carbohydrates: 9g | Protein: 6g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 7g | Cholesterol: 93mg | Sodium: 884mg | Fiber: 3g | Sugar: 5g
