Coconut Flour Muffins

¾ cup coconut flour
1 teaspoon baking powder
¼ teaspoon sea salt
4 large eggs
½ cup canned coconut milk (the liquid only), or unsweetened almond milk
½ cup maple syrup
½ teaspoon vanilla extract
¾ cup blueberries, plus more for topping

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1. Preheat oven to 400°F. Place 10 paper cupcake liners or silicone liners in your muffin pan.
2. In a small mixing bowl, combine coconut flour, baking powder, and salt.
3. In a medium mixing bowl, whisk eggs, then add coconut milk, maple syrup, and vanilla extract.
4. Pour the dry mixture into the bowl with the wet ingredients and stir until the mixture is just combined. Let the batter sit for about 5 minutes so the coconut flour can soak up the liquid.
5. Gently fold in blueberries and spoon the batter evenly into 10 muffin tins.
6. Bake for 18-20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
7. Let muffins cool in the tin for about 5 minutes, then remove them and let them cool completely on a wire rack.
8. Store at room temperature for 3-4 days or in the refrigerator for up to 1 week in an airtight container. You can also freeze for up to 3 months in a freezer-safe container.

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Coconut Flour Muffins has many health benefits

• Almond milk has a variety of health-promoting nutrients like vitamin E, Vitamin D, and Calcium.
• Coconut milk can provide essential vitamins and nutrients, including vitamin C and iron.
• Blueberries contain vitamins, minerals, and antioxidants that provide notable health benefits.
• Coconut flour has an impressive nutrient profile, exceptionally high in fiber, potassium, iron, and plant-based protein.
• Sea salt is mainly composed of sodium chloride, a compound that helps regulate fluid balance and blood pressure in the body.
• Eggs contain unique antioxidants and powerful brain nutrients. Eggs also contain small amounts of almost every vitamin and mineral the human body requires, including calcium, iron, potassium, zinc, manganese, vitamin E, folate, and many more.