Sarah’s Coconut, Apple & Blueberry Muffins



1 cup of coconut flour
1/2 teaspoon of baking soda/bicarb soda
6 eggs
1/2 cup of coconut oil, melted
1/2 cup of raw honey
1 teaspoon of cinnamon powder
1 apple, grated
some fresh blueberries

Pre heat oven to 350 degrees F or 180 degrees C. In a small bowl, mix all dry ingredients together and set aside.
In a medium bowl, beat eggs and mix in melted coconut oil, honey and vanilla. Add dry ingredients and mix well. Mix through one grated apple and some blueberries, as many as you would like. I had about five blueberries per muffin.
Let sit for 3-5 minutes or until coconut flour has absorbed the liquid.
Scoop batter into prepared muffin cases in a muffin pan. The mixture was evenly split between all 12 cases.
Bake for 25-30 minutes. Mine took 30 minutes, but check them at 25 mins by piercing with a skewer to make sure it’s hot and not sticky inside.
Let muffins cool before serving. Store in airtight container in refrigerator. 
What about banana and raspberry? Or Shredded coconut and lime zest/juice?
My team at work are going to LOVE these tomorrow!

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