1/4 cup coconut oil, melted.
2 tablespoons of maple syrup.
1/2 teaspoon vanilla extract.
3/4 cups coconut milk.
1/2 cup coconut flour, sifted.
1/2 teaspoon baking powder.
1/2 cup fresh blueberries, plus more for topping.
Shaved cacao 85% or higher
1. Preheat oven to 180 degrees and grease a six-hole muffin tray with coconut oil or line with baking paper.
2. Whisk together the eggs, coconut oil, rice malt syrup, vanilla and coconut milk together in a mixing bowl. Stir through the remaining ingredients.
3. Scoop the mixture evenly between the muffin holes and push a few more blueberries on top. Place in the oven to cook for 25-30 minutes or until slightly browned on top.