| 9 | 25 | 159 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 12 |
| 1/2 cup | Coconut flour |
| 3 tbsp | Coconut sugar |
| 1 tsp | Baking powder |
| 0 gm | Sea Salt |
| 1/2 tsp | Stevia sweetener, powder |
| 12 egg yolk | Egg yolk |
| 6 tbsp | Coconut oil (melted) |
| 1 tbsp | Vanilla extract, pure |
| 1 cup | Blueberries |
1. Preheat the oven to 400°F. Line a muffin tin with paper liners.
2. In a bowl, whisk together the coconut flour, coconut oil, baking powder, salt and Stevia.
3. In another bowl, whisk together the eggs, coconut oil and vanilla extract. Add to the dry ingredients and stir to combine. Fold in the blueberries.
4. Divide the batter among the muffin cups and bake until golden and a wooden pick inserted in the center comes out clean, 14–20 minutes.
| Fruit | 0.2 |
| Meat Alternative | 0.6 |
