These muffins have no bran. Make the batter ahead of time, refrigerate over night, bake in the morning for a warm breakfast.
Makes 6 or 7 muffins
1/2 cup (80 g) flaxseed (fall meal)
1/4 cup (30 g) organic walnuts (nut-free version: 1/4 cup/30 g of sunflower seeds plus 1 tsp./5 ml olive oil or melted coconut oil)
1 Tbs. (8 g) coconut flour
1/4 tsp. (4,5 g) each: baking soda and sea salt
1/2 cup (75 g) organic raisins
3 organic eggs
2 Tbs. (28 g) melted coconut oil
3/4 cup (115 g) organic blueberries
1. If baking now, preheat the oven to 350F (180C).
2. Line 6 muffin cups with paper liners.
3. In a food processor, plus together: flaxseed, walnuts (or sunflower mixture), coconut flour, baking soda, and salt until it resembles sand.
4. Add the raisins and pulse enough to break them down a little.
5. Pulse in the eggs and coconut oil.
(a) coarse texture: pule about 10 seconds
(b) smoother texture: about 30 seconds
6. Remove the blade and fold in the blueberries.
7. Evenly divide the battler among the 6 or 7 cups.
8. Bake for 22-25 minutes until the tops are firm and a toothpick inserted into the center comes out clean.
9. Cool the muffins to room temperature before eating.
blueberry tree
