1. Grease a 12 cup muffin pan with coconut oil and preheat oven to 350 degrees.
2. beat butter and honey together in a medium bowl until light and fluffy then beat in the eggs
3. fold flour and baking powder into the mixture until combined and then fold in blueberry and peach puree.
4. spoon batter evenly into muffin pan and bake for 20 minutes or until golden brown and firm to the touch. Let cool for 10 minutes, serve warm or let cool completely on wire rack.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (43g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 77 (75%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 51.8mg||16 %|
|Sodium 75.7mg||3 %|
|Potassium 43.3mg||1 %|
|Total Carbohydrate 5.7g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 5.5g|
|Protein 1.4g||2 %|
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Calories per serving: 102
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