Blueberry Protein Muffins
by: Vicky Reihana on
1 cup coconut flour
3 free range eggs
1/2 cup blueberries
4 tablespoons unsweetened almond milk or milk alternative
1 tablespoon coconut sugar
2 tablespoons rice malt syrup or honey
1 teaspoon baking soda
1 teaspoon vanilla extract
Preheat oven to 180 degrees
Grease muffin tray with coconut oil and or line will muffin liners.
Combine all dry ingredients in a large mixing bowl.
In a separate bowl whisk eggs, milk, rice malt syrup and vanilla.
Gently stir in blueberries.
Pour batter evenly into muffin liners in tray.
Bake for approx 12-15 minutes. Test with skewer they are no longer runny in the middle.
Cool on baking rack and enjoy!