1/3 cup organic buttermelted on low heat, can use coconut oil for vegan option
3organic eggs or chia replacement below or use flax in place of the chia
1 teaspoonalmond extractor vanilla extract
2/3cup shredded coconut
1 cup fresh or frozen blueberries
Mix dry ingredients first
In a separate bowl combine almond butter, butter, maple syrup, and eggs or chia replacement. Mix well.
Mix wet and dry ingredients, combine well.
Add 2/3 cup shredded coconut and 1 cup blueberries and mix.
Place muffin cups in muffin tin and spoon in muffin mix until about 2/3 of the way full.
Bake at 350 degrees 25 -35 minutes or until knife comes out clean from the center and the top is starting to golden.
*Vegan option - Use coconut oil instead of butter & 1 Tablespoon of ground chia seeds to 3 Tablespoons of water in place of each egg (3 T of chia seeds to 9 T of water). Let stand 3- 5 minutes and then add into wet ingredients in place of eggs.