25 minutesBreakfast

Blueberry lemon coconut muffins

Makes: six servings
Makes: six servings

Ingredients

  • 4 eggs
  • 1 tsp vanilla
  • ¼ cup coconut oil
  • ¼ cup applesauce
  • ¼ cup honey
  • ½ lemon
  • ½ tsp baking soda
  • ⅔ cup coconut flour
  • ½ cup blueberries

Steps

  1. Preheat oven to 350 degrees F. Grease a 12-count muffin tin (or line with paper liners).

  2. In a large bowl, whisk together eggs, vanilla, coconut oil, applesauce, honey and ½ tbsp lemon juice.

  3. Stir in baking soda, coconut flour and a pinch of salt. Fold in the blueberries and 1 tsp lemon zest.

  4. Scoop batter into the prepared pan (mixture will be thick). Bake 15 to 20 minutes until a toothpick comes out clean.

  5. Allow to cool until room temperature and enjoy 2 muffins per serving. Store in an airtight container in fridge up to 5 days.