Blueberry Muffins–coconut flour

½ cup coconut flour sifted
½ teaspoon celtic sea salt
½ teaspoon baking soda
6 eggs
⅓ cup agave nectar
⅓ cup grapeseed oil
1 tablespoon vanilla extract
1 cup blueberries, fresh or frozen

  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
Makes 12 muffins
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