Blueberry Flax Muffin {GF, Grain Free}

Ingredient List

1 tsp. coconut oil (refined if you don’t like the coconut taste)
2 eggs
4 T. ground flaxseed
2 packets of stevia OR 2 tsp. honey OR 2 T. monk fruit
1 tsp. baking powder
1/2 tsp. cinnamon
Pinch sea salt
2 T. chopped nuts of choice
1/2 cup blueberries or berries of choice


  1. Preheat oven to 350 degrees and grease a 16 ounce ramekin with 1 teaspoon of refined coconut oil
  2. Whisk eggs in a medium sized bowl, then add ground flaxseed, baking powder, cinnamon, monk fruit/stevia/honey and pinch of sea salt and combine until all ingredients are incorporated
  3. Fold in blueberries and pecans
  4. Pour mixture into greased ramekin and bake for 20 minutes until muffin is puffed up, set in the middle and a tooth pick comes out clean
  5. Let sit in ramekin for 5 minutes, then run a knife around the outside to loosen
  6. Invert onto a plate, cut in half to cool and enjoy plain or with some butter or ghee
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