Name: Gluten Free Blueberry Muffins
Cook time: 25 min
Total time: 25 min
Yield: 36 muffins
Ingredients: 1 cup coconut flour; 12 eggs (yes 12!); 2/3 cup honey; 2/3 cup grapeseed oil; 2 cups frozen blueberries (strawberries, Black berries, or any other low glycemic fruit); 1 tablespoon vanilla extract; 1 teaspoon Sea salt; DON'T BE AFRAID TO EXPERIMENT~

Gluten Free Blueberry Muffins

Cook 25 mins

Total 25 mins

Yield 36 muffins

Picture Courtesy of Paleo OMG.

Made these healthy muffins this morning all 36 were gone within about 2 hours. No one can eat just one!

These are great for breakfast, dessert or just a snack. Serve and enjoy!

Ingredients

1 cup coconut flour
12 eggs (yes 12!)
2/3 cup honey
2/3 cup grapeseed oil
2 cups frozen blueberries (strawberries, Black berries, or any other low glycemic fruit)
1 tablespoon vanilla extract
1 teaspoon Sea salt
DON'T BE AFRAID TO EXPERIMENT~

Instructions

Preheat oven to 350 degrees.
In a large mixing bowl, mix all ingredients together with a whisk – do not add the blueberries until you have a smooth batter. Once your mixture is creamy smooth without any lumps, add in your blueberries (Or other berry) and slowly mix.
Pour the batter into muffin tins (I find mini-muffin pans to be the best in keeping the muffins moist). Bake in the oven for 25 minutes