Blueberry Cinnamon Breakfast Muffins
Whip up a batch of these amazing muffins and store in the refrigerator for up to 7 days or freezer for up to a month (but I doubt they will last that long!). Spread with grass-fed butter or fresh ground almond butter and pair it with a hard boiled egg…breakfast is served! This recipe is free of gluten, dairy, and grains. 1 Earthfood per serving: ♥
Servings Prep Time
12muffins 15minutes
Cook Time
Servings Prep Time
12muffins 15minutes
Cook Time
  • 1cup organic coconut flourNutiva brand
  • 1/2 tsp. Sea salt
  • 1tsp. baking soda
  • 2tbsp. psyllium husk powderI use NOW brand psyllium husk powder
  • 2tsp. ground cinnamon
  • 1/4cup raw honey
  • 10oz. unsweetened coconut milk
  • 6 organic free-range eggs
  • 1/4cup organic virgin coconut oil
  • 4tsp. pure vanilla extract
  • 1/4cup chia seeds
  • 1 cup fresh or frozen organic blueberries
  1. Preheat oven to 350 degrees. Sift the coconut flour, salt, baking soda, psyllium husk powder and cinnamon in a bowl.
  2. In a blender or bowl mix the honey, milk, eggs, coconut oil and vanilla. Add the chia seeds and blend on low. Let sit for 5-10 minutes.
  3. Pour the wet ingredients into the bowl with dry ingredients and mix well. Fold in the blueberries to mixture at the very end, and gently stir together.
  4. Spoon the batter into greased cupcake sleeves or tins and bake at 350 for 25 minutes, until golden brown and cooked through.
  5. Cool on rack and serve.
Recipe Notes

Nutrition Facts: Calories: 180Total Fat: 11 g; Saturated Fat: 8 g; Sodium: 260 mg; Potassium: 85 mg; Total Carbohydrate: 18 g; Dietary fiber: 8 g; Net Carbohydrates: 10 grams; Sugar:  9 g (6 grams of added sugar from the honey); Protein: 6 g