Serving Size: 8 muffins
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Cooking Temp: 350°

2 eggs or we prefer our egg replacer***
2 tbsp butter, melted
¼ cup coconut milk
¼ tsp whole-leaf stevia powder
¼ tsp teaspoon sea salt
¼ teaspoon vanilla
¼ cup coconut flour
¼ tsp baking powde
r½ cup fresh blueberries
Olive oil

***Egg Replacer Ingredients
1 tbsp chia seeds or flaxseeds
3 tbsp cold water


  1. For the egg replacer, grind seeds in a clean coffee grinder. In a small bowl, mix the seeds with the water. Soak for 10-15 minutes until gel-like. When the mixture gels, use it right away to obtain the best flavor. Replaces 1 egg.
  2. Preheat oven to 350° F.
  3. Blend together egg replacer, butter, coconut milk, stevia, salt and vanilla.
  4. In a separate bowl, combine coconut flour with baking powder and thoroughly mix into egg mixture until there are no lumps. Gently fold in blueberries.
  5. Pour into baking cup liners lightly sprayed with olive oil.
  6. Bake for about 25-30 minutes until toothpick inserted in the center comes out clean. Remove and let cool on cooling rack.
  7. Enjoy!