Grain-Free Blueberry Muffins

From Chow Bella

1/2 cup coconut flour, sifted

1/2 tsp salt

1/4 tsp baking soda

6 eggs

1/2 cup melted coconut oil (warm, but not piping hot)

1/4 cup pure maple syrup

1/4 cup unsweetened plain almond milk

2 tsp pure vanilla extract

1 cup frozen blueberries

coconut oil for greasing or silicone muffin liners

1. Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin by greasing with coconut oil or lining with silicone muffin liners.

2. Using a fork, blend all the ingredients except the blueberries until smooth.

3. Gently fold in the blueberries with a rubber spatula in a few quick moves so the blueberries don't bleed into the batter and stain it blue. Then, divide the batter evenly amongst the muffin cups.

4. Bake for 35-40 min or until the tops are golden brown and spring back at the touch. Serve warm or cooled. Store cooled leftovers in a sealed container in the refrigerator for best results.

• Servings per recipe: 12

• Per serving:

• Calories:159.1

• Fat: 12.2 g

• Saturated fat: 8.8 g

• Cholesterol: 92.5 mg

• Sodium: 168.3 mg

• Carbohydrate: 8.6 g

• Fiber: 2 g

• Sugars: 5.3 g

• Protein: 3.8 g