Mini Blueberry Muffins
Ingredients
-
¼
cup
coconut flour
-
¼
teaspoon
celtic sea salt
-
¼
teaspoon
baking soda
-
¼
cup
grapeseed oil or palm shortening
-
¼
cup
agave nectar or honey
-
3
large
eggs
-
½
cup
frozen blueberries
Instructions
- Combine coconut flour, salt, and baking soda in a medium bowl.
- In a large bowl, mix grapeseed oil, agave, and eggs.
- Stir the dry ingredients into the wet mixture, then gently fold in the blueberries.
- Grease a mini muffin pan with grapeseed oil.
- Spoon the batter into the mini muffin pans, using about 1 tablespoon for each.
- Bake at 350°F for 10-12 minutes, or until firm.
- Cool and serve.
Nutrition Facts (estimated)
Servings
12
Calories
100
Total fat
6g
Total carbohydrates
10g
Total protein
3g
Sodium
50mg
Cholesterol
70mg
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