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 7.5 ounce can Vital choice Alaskan sockeye 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.

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