Preheat oven to 375°F. Grease a muffin tin with coconut oil or use
In a medium bowl, combine flax, coconut flour,
cornstarch, baking powder, cream of tartar, poppy seeds and salt.
In a small mixing bowl, combine the coconut oil, honey
and orange juice, and egg yolks.
Whip the egg whites to soft peak stage.
Combine egg yolk mixture and dry ingredients, and then
fold in egg whites.
Spoon the batter into the prepared muffin tins.
Bake for 12-15 minutes or until tooth pick inserted in
center comes out clean.
Yields 10 Muffins
Print this Recipe