3/4 C Coconut Flour
3 flax eggs (1 Tbsp of flax and 3 Tbsp of water = 1 flax egg; let sit for a couple minutes)
1/4 C Arrowroot Flour
1/4 C Ghee Butter (coconut oil for vegan option)
3/4 C milk of choice
2 packets of green leaf stevia
1 tsp baking soda
1/2 tsp salt
1/4 C blueberries
1/2 C raspberries
Tools: food processor
Preheat oven to 350 degrees
In a bowl or mug, mix flax and water to create flax eggs so they have time to set.
Heat the ghee or coconut oil in a pan or microwaveable bowl
Place all the dry ingredients in the food processor.
Once the flax has gelled, toss the 'eggs' along with the melted butter/oil and blend until smooth.
Mix in the berries.
Pour mixture in a lightly greased muffin pan and bake for 20-25 minutes!