1/8 cup coconut oil (melted)
3 eggs
1/4 cup unsweetened almond milk
2 tbs maple syrup
1 1/2 tbs lemon juice
1 tsp vanilla extract
1/4 coconut flour
1/4 cup ground flaxseed
2 tbs almond flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp sea salt
1 tsp cinnamon
1/2 cup walnuts
2 tbs sunflower seeds
1/4 cup dried blueberries + mixed berries or 1/2 cup frozen wild blueberries
Preheat oven to 350°F. Line muffin tin with paper liners.
Mix coconut flour, flaxseed, almond flour, baking powder, baking soda, salt and cinnamon in a bowl.
In a separate bowl, whisk eggs, almond milk, melted coconut oil, maple syrup, lemon juice and vanilla.
Pour wet ingredients into dry and mix well. Fold in walnuts, sunflower seeds and blueberries.
Let sit 5 min so the coconut flour absorbs the liquid.
Add batter to muffin tin.
Bake 20-22 min until golden and toothpick comes out clean.
Cool 5 min in pan, transfer to wire rack.
Top with a little almond butter, if desired.
Makes 6 - 8 muffins.
**Per muffin:** ~9-10g net carbs (apple adds carbs but provides fiber and natural sweetness), ~7-8g protein.
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