Coconut Flour Muffins
Dr. Heather Boyd-Roberts

This is a great base that you can add berries, nuts or chocolate chips to to create a variety of muffins.

Cup of coconut flour
Teaspoon of baking soda
Teaspoon of sea salt
6 organic eggs
Cup of coconut oil, melted
Cup of honey or maple syrup
1 Teaspoon of vanilla extract

Pre-heat oven to 350 degrees.
In a medium bowl, beat eggs and mix in melted coconut oil, honey and vanilla. If the coconut oil cools and forms solid lumps during mixing you can set the bowl in a sink of hot water. Whisk the ingredient to expose the coconut oil to the warmth of the water and melt it.
Add dry ingredients and mix well.
Let sit for 3-5 minutes or until coconut flour has absorbed the liquid.
Scoop batter 3/4 full into baking cup filled muffin tins.
Bake for 25-30 minutes.
Let muffins cool before serving.
Store in airtight container in refrigerator.

This recipe is adapted from