Blueberry Muffins SCD by Brenda
- Number of Servings: 12
Ingredients
1/2 cup coconut ghee or butter or coconut oil 6 eggs a pinch of sea salt 1/4 tsp baking soda 1/2 tsp cinnamon 1/2 cup honey 2 tsp vanilla 1/2 cup coconut flour 1 1/2 cups frozen blueberries
Melt the coconut ghee or butter or coconut oil in a saucepan. I melt mine in my cast iron skillet, then the skillet is nice and oiled and I don’t have to wash it out (I would oil it and keep the oil on there anyways, so why not leave a little coconut ghee residue on there? It doesn’t hurt ). Melt the butter/oil and then let it cool a bit while you do the following:
Mix up the eggs in a large bowl. Add in the remaining ingredients except for the blueberries, in order, stirring well with each addition (I use a wire whisk and then switch to a big spatula at the end when it gets thicker).
Pour in the coconut ghee/butter/oil. I LOVE coconut ghee and highly recommend it for this recipe, by the way! It’s so good for you, too!!
Fold the blueberries in with a spatula.
Line a muffin pan with liners. Or you could grease it, but I prefer liners because the pan is so much easier to clean afterwards! This recipe makes 12 muffins.
Scoop the batter into the muffin cups (I use a big ice cream scoop to do this).
Bake at 350 for 20 to 25 minutes, or until the muffins are no longer wet in the middle and they are golden.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user JULIEDERENTIIS.
Mix up the eggs in a large bowl. Add in the remaining ingredients except for the blueberries, in order, stirring well with each addition (I use a wire whisk and then switch to a big spatula at the end when it gets thicker).
Pour in the coconut ghee/butter/oil. I LOVE coconut ghee and highly recommend it for this recipe, by the way! It’s so good for you, too!!
Fold the blueberries in with a spatula.
Line a muffin pan with liners. Or you could grease it, but I prefer liners because the pan is so much easier to clean afterwards! This recipe makes 12 muffins.
Scoop the batter into the muffin cups (I use a big ice cream scoop to do this).
Bake at 350 for 20 to 25 minutes, or until the muffins are no longer wet in the middle and they are golden.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user JULIEDERENTIIS.
Nutritional Info Amount Per Serving
- Calories: 101.6
- Total Fat: 10.1 g
- Cholesterol: 35.4 mg
- Sodium: 6.1 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.8 g
- Protein: 0.7 g
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