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Details
All natural. Estd 2012. paleobakingcompany.com. Gluten free. Dairy free. Soy free. Refined sugar free. For additional paleo cake variations and frosting recipes visit paleobakingcompany.com.
Ingredients
Hazelnut Flour, Coconut Flour, Sea Salt, Sodium Bicarbonate (baking Soda).
Directions
Makes 17-18 muffins. You Will Need: Two standard size muffin pans with paper liners or 4 mini loaf pans. 6 eggs; 1 cup coconut oil; 1 cup honey; 1/2 cup water; 2 teaspoons vanilla extract (optional); 3/4 fresh or dried blueberries. 1. Preheat oven to 350 degrees. Melt coconut oil in a microwave dish until liquid (about 60-90 seconds on high). Allow 1 cup liquid coconut oil to cool. 2. Beat eggs on medium speed for 30 seconds, then slowly add cooled liquid coconut oil, honey and water, mixing until combined. Do not overbeat wet mixture. 3. Add Paleo Blueberry Muffin Mix to wet ingredients. Mix on medium speed until batter is smooth, then stir in blueberries until combined. 4. For muffins fill standard muffin pan cups with paper liners. Fill paper liners to full (batter will not rise). 5. Bake at 350 degrees for 18-20 minutes until an inserted toothpick come out clean. Do not over-bake or muffins will be dry. Allow muffins to cool completely before removing from pan. Store for up to 5 days in a refrigerator or 30 days in the freezer. Baking times may vary.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 70
- Total Fat 6.4g10%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 218mg9%
- Total Carbohydrate 7g2%
- Dietary Fiber 4g16%
- Sugars 0g
- Protein 2g
Details
All natural. Estd 2012. paleobakingcompany.com. Gluten free. Dairy free. Soy free. Refined sugar free. For additional paleo cake variations and frosting recipes visit paleobakingcompany.com.
Ingredients
Hazelnut Flour, Coconut Flour, Sea Salt, Sodium Bicarbonate (baking Soda).
Directions
Makes 17-18 muffins. You Will Need: Two standard size muffin pans with paper liners or 4 mini loaf pans. 6 eggs; 1 cup coconut oil; 1 cup honey; 1/2 cup water; 2 teaspoons vanilla extract (optional); 3/4 fresh or dried blueberries. 1. Preheat oven to 350 degrees. Melt coconut oil in a microwave dish until liquid (about 60-90 seconds on high). Allow 1 cup liquid coconut oil to cool. 2. Beat eggs on medium speed for 30 seconds, then slowly add cooled liquid coconut oil, honey and water, mixing until combined. Do not overbeat wet mixture. 3. Add Paleo Blueberry Muffin Mix to wet ingredients. Mix on medium speed until batter is smooth, then stir in blueberries until combined. 4. For muffins fill standard muffin pan cups with paper liners. Fill paper liners to full (batter will not rise). 5. Bake at 350 degrees for 18-20 minutes until an inserted toothpick come out clean. Do not over-bake or muffins will be dry. Allow muffins to cool completely before removing from pan. Store for up to 5 days in a refrigerator or 30 days in the freezer. Baking times may vary.
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