Yum yum yum. I love that these are dairy free, gluten free, and nut free! Oh, and delicious!

Ingredients

• ½ cup coconut flour, sifted
• small dash of sea salt
• ½ teaspoon baking soda
• 6 eggs
• ⅓ cup agave nectar
• ⅓ cup grapeseed oil (I used coconut oil, butter is great as well)
• 1 tablespoon vanilla extract
• 1 cup blueberries, fresh or frozen

Directions

1. In a small bowl, combine coconut flour, salt and baking soda
2. In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand blender
3. Mix dry ingredients into wet, blending with a hand mixer
4. Gently fold in blueberries
5. Place batter into a paper lined muffin pan
6. Bake at 350° for 20-25 minutes
7. Cool and serve

Thanks Elana’s Pantry!