2 tablespoons clementine juice, freshly squeezed
1 teaspoon orange zest
1 teaspoon pure vanilla extract
1 ounce chopped macadamia nuts
3 tablespoons extra virgin coconut oil, melted
¼ cup sifted organic coconut flour
¼ teaspoon baking powder
2 egg whites, beat to soft peaks
Generous ⅓ cup fresh blueberries,
Generous ⅓ cup fresh raspberries, plus extra for garnish
Heat oven to 400 degrees. Line a muffin tin with paper liners.
Place two eggs, clementine juice, orange zest, vanilla, macadamia nuts and coconut oil in a medium bowl and mix with a fork until combined. Sift coconut flour and baking powder into the egg mixture and stir until just mixed; set aside. In a separate bowl, beat egg whites until they form soft peaks. Fold the egg whites and fresh berries into the batter.
Fill each muffin cup ¾ full; place a few of the reserved berries on the top of each muffin pressing them gently into the batter; bake 16-18 minutes. Let the muffins cool in the pan for 1 to 2 minutes, then remove from tin and cool on a wire rack. Serve with almond butter or grass-fed butter mixed with cinnamon.