
These muffins are great to go along with a dinner or a savory breakfast. I am huge fan of DFB (dinner for breakfast). These are a great way to have a muffin that won’t push you into a blood sugar roller coaster for the whole day. Top with plenty of grass fed butter to help burn fat and reduce inflammation. Eat with your favorite grass fed meat and a side of veggies for a full meal.
Ingredients:
1/2 cup full fat coconut canned milk
2 Tbsp coconut flour
4Â Pastured eggs
1/2 tsp baking soda
2 Tsp of Herbs De Provence
Sea salt to taste
Directions:
Mix everything with a whisk in medium bowl
Put in unbleached muffin cups 2/3 full
Bake on 350 for 20-25 minutes
Makes about 6 muffins
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About the Author: Caitlin Weeks

Caitlin Weeks, BA, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach, and NASM Certified Personal Trainer is a San Francisco based Holistic Nutritionist serving clients locally and beyond (US & international) via phone and Skype consultations. Since 2001 Caitlin has had success conquering obesity after a lifelong struggle with her weight. Since 2009 she has been winning the battle over Hashimoto’s Thyroiditis by managing stress and using a paleo diet. She is committed to educating others about the benefits of traditional foods and efficient exercise. She writes weekly articles about health and nutrition on her blog: www.grassfedgirl.com
Caitlin Weeks, BA, Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach, and NASM Certified Personal Trainer is a San Francisco based Holistic Nutritionist serving clients locally and beyond (US & international) via phone and Skype consultations. Since 2001 Caitlin has had success conquering obesity after a lifelong struggle with her weight. Since 2009 she has been winning the battle over Hashimoto’s Thyroiditis by managing stress and using a paleo diet. She is committed to educating others about the benefits of traditional foods and efficient exercise. She writes weekly articles about health and nutrition on her blog: www.grassfedgirl.com
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