Blueberry lemon coconut muffins
- 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
Preheat oven to 350 degrees F. Grease a 12-count muffin tin (or line with paper liners).
In a large bowl, whisk together eggs, vanilla, coconut oil, applesauce, honey and ½ tbsp lemon juice.
Stir in baking soda, coconut flour and a pinch of salt. Fold in the blueberries and 1 tsp lemon zest.
Scoop batter into the prepared pan (mixture will be thick). Bake 15 to 20 minutes until a toothpick comes out clean.
Allow to cool until room temperature and enjoy 2 muffins per serving. Store in an airtight container in fridge up to 5 days.