25 mins

Blueberry lemon coconut muffins

Breakfast

Four servings

Nutrition info

• 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

Directions

• Step 1

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

• Step 2

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

  In this recipe

  • 4 eggs
  • 1 tsp vanilla
  • ¼ cup coconut oil
  • ¼ cup applesauce
  • ¼ cup honey
  • ½ lemon
• Step 3

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

  In this recipe

  • ½ lemon
  • ½ tsp baking soda
  • ⅔ cup coconut flour
  • ½ cup blueberries
• Step 4

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

• Step 5

  Allow to cool until room temperature and enjoy 3 muffins per serving. Store in an airtight container in fridge up to 5 days.