These blueberry muffins will curb your carb craving and fill you up with real nutrients at the same time! These delicious muffins are perfect for a snack or an on-the-go breakfast that won’t disappoint.
INGREDIENTS
3 pasture-raised eggs
1⁄2 cup whole milk Greek yogurt
1⁄3 cup grapeseed oil
1⁄2 cup Xylitol
1 tbsp vanilla extract
1⁄2 cup coconut flour
1⁄4 tsp sea salt
1⁄4 tsp baking soda
1⁄2–1 cup fresh or frozen blueberries
INSTRUCTIONS
Preheat oven to 350°F; line muffin tins.
In a food processor combine eggs, yogurt, oil, vanilla, and Xylitol.
Pulse until mixed.
Pulse in coconut flour, salt, and baking soda.
Add blueberries, and pulse two or three times to break up slightly.
Fill lined muffin tins.
Bake for 20-25 minutes until tops are slightly browned.
Makes 10 muffins.
