Ingredients:
1 cup ground flax seeds (flax meal)
1/2 cup walnuts
2 tablespoon coconut flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup raisins
6 eggs
1/4 cup coconut oil, melted
1 1/2 cup blueberries

  1. Directions:
  2. Preheat oven to 350F and line 12 muffin cups with paper liners.
  3. In a food processor, pulse flax meal, walnuts, coconut flour, baking soda, and salt until the mixture becomes sand like.
  4. Add in the raisins and pulse enough to break them down. Pulse in the eggs and coconut oil to combine. For a smoother muffin texture puree for 30 seconds, for a coarser “bran” muffin texture, pulse for about 10 so the raisins still have texture left.
  5. Remove the blade and fold-in blueberries carefully. You could also pour batter into a bowl and fold blueberries in there; I just like to save a few cleanup steps.
  6. Divide batter into all cups.
  7. Bake 22-25 minutes, or until the tops are firm and a toothpick comes out clean.
  8. Remove from oven; allow muffins to cool down to room temperature prior to eating.