Coconut Flour Lemon Blueberry Muffins
YIELD 10 MUFFINS
These muffins are a wonderful full protein breakfast and a great way to start the morning. Serve as is or with a fruit smoothie for added energy for your day.
INGREDIENTS:
4 eggs
1/3 cup honey
2 teaspoons lemon zest (1 medium lemon)
1 ½ teaspoon vanilla extract
2 teaspoons apple cider vinegar
2/3 cup coconut flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup blueberries (fresh or frozen)
PREPARATION:
- Preheat oven to 350° F
- Line 10 muffin cups with paper liners
- Whisk eggs, honey, lemon zest, vanilla, and apple cider vinegar together in a large bowl
- Add dry ingredients and mix well making sure to get rid of any lumps in batter
- Fold in blueberries
- Fill each muffin cup 2/3 full with batter
- Bake muffins for 18-20 minutes or until a toothpick comes out clean and the tops start to brown
- Remove muffins from oven and allow to cool in pan for 5 minutes
- After 5 minutes remove muffins and transfer them to a wire rack to cool completely as they are best served when completely cooled down
