Blueberry Muffins with Coconut Oil & Flour


-4 eggs

-2 egg whites

-6tbsp coconut oil (melted)

-6tbsp agave nectar (or honey)

-1/2tsp almond extract

-1/2tsp vanilla extract

-1/4tsp salt

-1tsp baking powder

-1/2cup coconut flour

-1/2 cup blueberries (buy frozen if you wish!)

*Add nuts if you’d like.  If you do, just reduce the amount of coconut oil you use.  The fat in the nuts will replace it and keep muffins moist.

*I add coconut flakes and/or turbinado sugar to the top when I’m entertaining for a dressed up look.  Add  this ingredients to the top of muffins about 3-4min before they are done baking.


Preheat oven to 400 degrees and line 12 muffins cups or grease with coconut oil.

Blend dry ingredients in small bowl. Mix wet ingredients in large bowl (except blueberries).  Mix the dry ingredients to the wet ingredients.  Fold in blueberries.

Add mix to lined muffin tin. Bake about 18-20min.

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