Paleo Vanilla Muffins

• 1/3 cups Melted Coconut Oil
• 1/4 cups Maple Syrup
• 1/4 cups Coconut Flour
• 1 cup Almond Flour
• 1/4 Tablespoons Baking Soda
• 1 teaspoon Vanilla Extract
• 1 teaspoon Apple Cider Vinegar
• 2 Eggs, Separated

1. Preheat oven to 350u0b0F.
2. Whisk melted coconut oil, maple syrup, coconut flour, almond flour, and baking soda in a medium size bowl. Add vanilla extract and apple cider vinegar. Whisk until evenly mixed.
3. Stir egg yolks into the donut batter. If the mixture is too thick, use a fork.
4. In separate bowl, beat egg whites at a medium to high speed until they form peaks, approximately 3 minutes. Fold into donut mixture. A spatula does a good job of folding without over-mixing.
5. Grease muffin pan and pour mixture into cavities. Bake at 350u0b0F for approximately 15 minutes or until toothpick comes out clean. For best results, eat within 24 hours.

coconut oil, ubc, ubc, flour, ubc, vanilla, apple cider vinegar, eggs

Taken from tastykitchen.com/recipes/breads/paleo-vanilla-muffins/ (may not work)