Personal favourite as a quick grab and go brekkie; it’s great to scoff down while on the move, this cheeky muffin is easy on the waist line and it’s packs a great antioxidant punch from the mix of blueberries and tangy lemon. oh joys!
Ingredients
1/2 cup coconut flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda
6 eggs *preferably free range
1/2 cup coconut oil, melted
4 tablespoons honey
1/2 tablespoon vanilla extract
zest of 1 lemon
2 tablespoons juice of lemon
1 1/4 cup blueberries * fresh or frozen
Method
- Preheat the oven to 180 degrees celcius.
- In a small bowl, mix coconut flour, salt, and baking soda.
- In a separate bowl, whisk eggs, coconut oil, honey, vanilla, lemon zest, lemon juice until smooth. Stir in the dry mixture and blueberries until well incorporated.
- Grease a baking pan with coconut, pour batter into the baking pan and bake for 35-40 minutes until the muffins comes out clean when skewed with a toothpick.
- Let it sit cool before consuming, if you can resist.
*Feel free to substitute blueberries with any other berries of your liking.
