These are absolutely amazing. What a treat! I followed the recipe exactly but I think you could cut down on the honey to 3-4 TBS and it would still be just as good and plenty sweet. Enjoy! Serve with scrambled eggs for a protein balanced breakfast!
1/2 cup Organic Coconut Flour
1/2 cup Organic Almond Flour
6 tablespoons Organic Virgin Coconut Oil, melted
1 cup unsweetened vanilla organic Almond Milk
6 Organic, Soy Free Eggs
6 tablespoons Raw Organic Honey
1/2 teaspoon Sea Salt
1/2 teaspoon Organic Vanilla
1/4 teaspoon Almond Extract
1/2 teaspoon aluminum free baking powder
1 cup fresh organic blueberries
1/2 cup Organic Almond Flour
6 tablespoons Organic Virgin Coconut Oil, melted
1 cup unsweetened vanilla organic Almond Milk
6 Organic, Soy Free Eggs
6 tablespoons Raw Organic Honey
1/2 teaspoon Sea Salt
1/2 teaspoon Organic Vanilla
1/4 teaspoon Almond Extract
1/2 teaspoon aluminum free baking powder
1 cup fresh organic blueberries
Mix eggs, oil, honey, salt, milk and extracts together.
Combine flour with baking powder and slowly mix wet and dry ingredients together.
Fold blueberries into batter.
Blueberries should be dry. If rinsed, dry them off before adding to batter.
Pour batter into greased muffin tins, fill 3/4 of the way up. Batter will be very soupy, this is normal!
Bake at 400*F for 20 minutes (optional: at 10 minutes add coconut flakes on top of muffins).
Makes about 16 muffins.
Fold blueberries into batter.
Blueberries should be dry. If rinsed, dry them off before adding to batter.
Pour batter into greased muffin tins, fill 3/4 of the way up. Batter will be very soupy, this is normal!
Bake at 400*F for 20 minutes (optional: at 10 minutes add coconut flakes on top of muffins).
Makes about 16 muffins.
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