Blueberry and Coconut Breakfast Muffins

Ingredients

• 3 peeled
• cored and grated Apple
• 4 at room temperature Egg
• 60ml / 2.03fl oz melted Butter
• 3 tbsp Honey
• 80g / 2.82oz Desiccated coconut
• 60g / 2.11oz sieved Coconut flour
• 45g / 1.59oz ground in a coffee grinder Flax seeds
• 1/2 tsp Sea salt
• 1 tsp Baking powder
• 225g / 7.94oz Fresh blueberries

Preparation

1. Preheat the oven to 180°C (356°F).
2. Line a 12-cup muffin pan with muffin cups.
3. Whisk together the wet ingredients.
4. Combine the dry ingredients separately.
5. Add dry ingredients to wet and mix until just combined.
6. Fold in 225g / 7.94oz blueberries.
7. Use a 60ml / 2.03fl oz scoop to fill the muffin cups.
8. Bake for 25-30 minutes until cooked through.