Name: Guilt Free Muffins
Ingredients: 5-6 Eggs based on the size of them, pastured and free range best; 1/2 cup or 1 stick of real butter or coconut oil, melted; 1/4 cup grade B maple syrup (less refined = more minerals); 1 Hachiya persimmon super soft (or 1 banana,1/3 cup pumpkin); 1 tsp vanilla extract; 1/2 cup coconut flour; 1/2 tsp unrefined sea salt (less refined=more minerals); 1/4 tsp baking soda; 2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground clove or; 1 Tbsp pumpkin pie spice; 1/2 cup berries (fresh or frozen raspberry, blueberry or cranberry)

5-6 Eggs based on the size of them, pastured and free range best
1/2 cup or 1 stick of real butter or coconut oil, melted
1/4 cup grade B maple syrup (less refined = more minerals)
1 Hachiya persimmon super soft (or 1 banana,1/3 cup pumpkin)
1 tsp vanilla extract
1/2 cup coconut flour
1/2 tsp unrefined sea salt (less refined=more minerals)
1/4 tsp baking soda
2 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground clove or
1 Tbsp pumpkin pie spice
1/2 cup berries (fresh or frozen raspberry, blueberry or cranberry)

I toss everything into the food processor, you could also mix by hand
Eggs first, then add all wet ingredients
Add in dry ingredients, the coconut flour will absorb a lot of the moisture
Fold in the berries and scoop these into a muffin tin, no need for papers
Bake at 350° for 35 minutes
We like to serve with more butter and some raw honey to drizzle