Ingredients

• 1/2 cup organic coconut flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 4 large eggs
• 1/3 cup plain organic whole milk yogurt (or coconut milk)
• 1/3 cup pure maple syrup (I prefer to use light grade for baking)
• 2 tbsp unsalted butter, melted (or coconut oil)
• 1 1/2 tsp pure vanilla extract
• 1 cup of fresh diced pineapple
• Unsweetened shredded coconut

Instructions

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with 8 paper liners. In a small bowl, mix together the coconut flour, baking soda and salt. In a large bowl, whisk together the eggs, kefir, maple syrup, butter and vanilla extract. Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick.
2. Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
3. Then, add a few pieces of diced pineapple to each muffin cup. Next, place another spoonful of batter on top of the pineapple, making sure to evenly distribute the remaining batter among all the muffin cups. Finally, add more pineapple to the top of each muffin and sprinkle lightly with a few pinches of shredded coconut.
4. Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. Allow to cool in the pan for 5 minutes, then serve. Enjoy!

Ingredients

• 1/2 cup organic coconut flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 4 large eggs
• 1/3 cup plain whole milk or coconut milk yogurt
• 3 tbsp honey
• 2 tbsp unsalted butter, melted (or coconut oil)
• 1/2 tsp pure vanilla extract
• 1 tbsp lemon juice
• 2 tsp fresh lemon zest (approximately one lemon)
• 1 cup of fresh raspberries, halved (blueberries are another great option!)

Instructions

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with 8 paper liners. In a small bowl, mix together the coconut flour, baking soda and salt.
2. In a large bowl, whisk together the eggs, yogurt, honey, butter (or coconut oil), vanilla extract, lemon juice and zest. Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick.
3. Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
4. Then, add a small amount of berries to each muffin cup. Next, place another spoonful of batter on top of the berries, making sure to evenly distribute the remaining batter among all the muffin cups. Finally, add a bit more fruit to the top of each muffin.
5. Bake for approximately 20-22 minutes, until top and edges begin to turn a light golden brown. Allow to cool in the pan for 5 minutes, then serve. Enjoy!

Notes

Ingredients

• 2 large eggs
• 1/3 cup plain whole milk yogurt (or kefir)
• 1/4 cup pure maple syrup (see note below)
• 1 tsp pure vanilla extract
• 2 1/2 cups blanched almond flour
• 1/4 tsp sea salt
• 1/2 tsp baking soda
• Organic strawberry all-fruit jam
• Fresh diced strawberries

Instructions

1. Preheat oven to 315 degrees. Place 10 paper liners in a 12-cup muffin tin; set aside. In a large bowl, whisk together the eggs, yogurt, maple syrup and vanilla until well blended. Using a spoon, stir in the almond flour, salt and baking soda until well incorporated.
2. Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
3. Place a one teaspoon-full of strawberry jam in the center of each muffin, as shown in the photo below. Evenly divide remaining batter among the tops of each muffin. Then, top with a sprinkling of diced fresh strawberries.
4. Bake for approximately 28-30 minutes, until edges begin to turn a golden brown and a toothpick placed in the center comes out clean. Allow to cool in the pan for at least 10 minutes; then enjoy!. (Please do not eat them before they're cool to touch, as it could result in a burn due to the jam being very hot. )

Notes

Ingredients

• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 4 large eggs
• 1/3 cup plain organic whole milk kefir (or yogurt)
• 1/3 cup pure maple syrup
• 2 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract
• Organic strawberry all-fruit jam
• Fresh diced strawberries

Instructions

1. Preheat oven to 350 degrees. Line a 12-cup muffin pan with 8 paper liners. In a small bowl, mix together the coconut flour, baking powder and salt. In a large bowl, whisk together the eggs, kefir, maple syrup, butter and vanilla extract. Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick.
2. Add a large spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
3. Place one teaspoon-full of strawberry jam in the center of each muffin, as shown in the photo below. Evenly divide remaining batter among the top of each muffin. Then, top with a sprinkling of diced fresh strawberries.
4. Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. Allow muffins to cool in the pan for at least 10 minutes; then enjoy!. (Please do not eat them before they're cool to touch, as it could result in a burn due to the jam being very hot. )