INGREDIENTS (Yields 8 Muffins)

6 eggs.

1/2 cup coconut milk (carton).

1/3 cup maple syrup or honey.

1 tsp vanilla paste.

3/4 cup coconut flour.

1/2 tsp baking soda.

2 tsp turmeric.

1 tsp ginger powder.

1tsp seaweed seasoning.

1/2 cup chopped dillisk.


Pre heat oven 180 degrees.

Combine all wet ingredients in a large bowl.

Combine remaining ingredients in another bowl.

Stir dry ingredients into wet ingredients and mix well.

Pour batter into lined muffin tin and bake for 25 minutes.

Transfer to wire rack and leave until cool.

These muffins can be stored in the fridge in an airtight container for 1 week or can be frozen for up to one month.