Cacao Coconut Blueberry Nut Muffins


3 eggs.

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.

Pumpkin seeds

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.

Munch Safely,



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