Ingredients
The following ingredients have 4 Servings
- 1 egg (pastured preferred)
- 1/3 cup lard (melted and cooled slightly, or coconut oil, or avocado oil)
- 1/3 cup coconut sugar ((use honey for GAPS variation))
- 1/4 cup homemade sprouted nut meal (see Recipe Notes (or use blanched almond flour))
- 1/4 cup cassava flour ((for GAPS variation, use 1/4 cup sprouted nut or seed butter; see Recipe Notes for link))
- 1/4 cup coconut flour
- 1/4 cup milk of choice
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon baking soda, (sifted)
- 1/4 teaspoon sea salt
- 1/3 cup blueberries (or preferred mix-in (feel free to use other fruits like diced apple, other berries etc.))
Instruction
- Preheat oven to 325 degrees Fahrenheit. Line muffin pan with liners or heavily grease. Set aside.
- In large bowl combine dry ingredients: nut flour, coconut sugar, cassava flour, coconut flour, baking soda and sea salt.
- In medium bowl combine wet ingredients: fat of choice, milk, egg and apple cider vinegar.
- Add wet ingredients to dry ingredients and stir to combine.
- Fold in blueberries.
- Fill muffin tin with batter. Bake until toothpick inserted in center comes out clean, about 25-30 minutes for larger muffins.
