Orange Currant Muffins

A great grain-free alternative to the breakfast muffin! Although the recipe calls for a lot of eggs, the protein content is the reason why it fills you up and keeps you going. Use pastured eggs, if possible. I learned from Dr. Gundry that there are two degrees to the old adage, "You are what you eat." You are what you eat, but also what you eat eats. So if you're allergic to corn and soy and you eat meat and eggs from animals fed primarily those grains, you won't tolerate those either. Pastured chickens eat insects the way nature intended.

Orange Currant Muffins
Adapted from The Plant Paradox
Makes 12

1/2 cup coconut flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup coconut oil, melted
2 Tblsp Zing baking blend (stevia and sugar) or 2 packets Monkfruit sweetener
6 large eggs
2 Tblsp orange zest
1/2 cup dried currants

Preheat oven to 350 degrees. Line a muffin tin with parchment paper liners.

Combine coconut flour, salt and baking soda in a food processor. Add coconut oil, sweetener, eggs and zest. Pulse until well blended. Remove the processor blade and stir in the currants.

Fill each muffin tin halfway and bake for 20 minutes. Let cool on wire rack for 15 minutes and serve. These freeze well, for the portion that won't be eaten within a day or two.