I do see why people love “breakfast” foods so much. I mean, waffles, pancakes, muffins, donuts…what’s not to love? Because of this, I can completely understand why Mocorrcan Mash or spinach salad (you get use to it and actually enjoy it, I promise!) doesn’t sound as appealing at 7:00am. So once in awhile, we still like enjoy some of the traditional breakfast treats.
This weekend we made one of my favorite muffins (next to the cinnamon bun muffins)! These blueberry muffins are not only fantastic and will make your taste buds super happy, but they are also nut-free so we are able to share them with our dear friends that have nut allergies. It’s nice to have these type of treats since there are so many kids with allergies now a days, which is such a bummer. Anyone know what there are so many allergies now? I would love some insight on that.
Anyway, on to the blueberry muffins…
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Here’s what you need:
- 1/2 cup coconut flour
- 1/2 teaspoon celtic sea salt
- 1/2 teaspoon baking soda
- 6 organic eggs
- 1/2 cup coconut palm sugar
- 1/3 cup organic coconut oil or grass fed butter
- 2 tsp vanilla extract
- 1 cup fresh blueberries
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Enjoy your weekend!
Erin - That looks like a chocolate covered pomogranite on top, yes?
landriav - Ah, Alice would have loved that. Good idea! Nope, just a big fat blueberry!
Debbie - sounds good
Elisha - My batter was more like cookie batter so I was unable to get a smooth consistency. I followed the recipie but doubled it as suggested. Just put them in the oven will see how they turn out.
landriav - I hope they turned out okay Elisha!