Blueberry Sugar-Free Muffin

I knew that I had to take a picture of the final outcome, but once they finished, I had totally forgotten to snap pictures because my belly took over my mind. I gave one to my daughter and one for myself. I saved the batter for the afternoon and made the whole bunch then. We indulged!
**DRY INGREDIENTS

1/2 cup coconut flour

1/2 tsp sea salt

1/2 tsp baking powder

1/2 tsp cinnamon

**WET INGREDIENTS

6 eggs

1 tsp. vanilla

1 lemon, zest and juice

1/3 cup pure Agavy syrup

1/4 cup canned coconut milk

1/4 cup coconut oil, melted

**FRUIT FILLING

2 cups blueberry

BAKING INSTRUCTIONS

prep time, 5 minutes – bake time, 35 minutes

1) In a large mixing bowl, sift together dry ingredients.

2) In a separate bowl, whisk together wet ingredients.

3) Add wet ingredients to dry ingredients, beat for 2 minutes. Stir in
blueberries.

4) In a non-stick or paper lined muffin pan, fill muffin cups halfway and
bake in a 350 degree pre-heated oven 30-35 minutes.

5) Let cool a few minutes before removing from pan. Cool completely on a
wire rack and store in an air-tight container for up to 3 days or store in
freezer for later use.

4 Healthy Breakfast Ideas

Scrambled eggs with red pepper ( for vitamin C) on grain toast

Avocado sliced on brown bread

Melted Cheese on plain brown bread

Sugar Free Jam with strawberries and grapes