These blueberry muffins make for a perfect snack at any time of day – not just for breakfast! Packed with antioxidant-rich blueberries and healthy fats from 3 different coconut ingredients, these little muffins will keep you full & focused without any of the traditional processed carbohydrates and sugars that you would normally find in blueberry muffins. (1)

Ingredients:

• ½ cup coconut flour, sifted
• ½ teaspoon sea salt
• ½ teaspoon baking soda
• 6 eggs
• 1/3 cup coconut nectar
• 1/3 cup coconut oil, melted
• 1 tablespoon vanilla extract
• 1 cup frozen blueberries
• shredded coconut for garnish (optional)

Makes 12 muffins.

Directions:

1. In a small bowl, combine coconut flour, salt and baking soda.
2. In a large bowl, combine eggs, coconut nectar, melted coconut oil and vanilla and combine well.
3. Mix dry ingredients into wet, blending with a hand mixer.
4. Gently fold in blueberries.
5. Place batter into a paper lined muffin tin.
6. Bake at 350 for 20-25 minutes until golden brown on the outside.
7. Cool and serve!

Enjoy,

Anya Kaats & Suja Juice

SOURCES:

1. Skerrett, Patrick. “Chefs, Nutrition Experts Give the Low-fat Muffin a Makeover – Harvard Health Blog.” Harvard Health Blog RSS. Harvard Health Publications, 12 Jan. 2012. Web. http://www.health.harvard.edu/blog/chefs-nutrition-experts-give-the-low-fat-muffin-a-makeover-201201124097