These muffins pack a tasty, nutrient-dense punch. Serve them warm, with sliced avocado and a salad for lunch, or warmed for a quick breakfast on the go. They taste great with a mix of fresh herbs; any combination of parsley, dill, tarragon, chives, or cilantro is delicious.
Makes 7 large muffins
6 eggs, room temperature
½ cup melted coconut oil
½ cup coconut flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup chopped mixed herbs (parsley, dill, tarragon, chives or cilantro) ¼ cup walnuts, toasted and chopped small
1 small cooked fillet of salmon- wild caught is best OR 1 can of Vita Choice Wild Caught Salmon

Sliced avocado, for serving
Preheat the oven to 350˚F.
Whisk together the coconut flour, baking powder, and salt in a medium bowl. In another bowl, whisk together the eggs and coconut oil.
Whisk the wet into the dry, stirring until well combined. Stir in the herbs, walnuts, and salmon. Fill 7 muffin molds to the top. Bake for 25 minutes, just until browned on top.
To serve, slice down the center, lay a few avocado slices on each half, and sprinkle with salt.
PS I cooked my salmon fillet in my air fryer for 8 min ( almost cooked through ) then flaked it and added it to the muffin mixture.



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