Paleo Lemon Blueberry Muffins
Ingredients
-
4
eggs
room temperature
-
¼
cup
honey
-
1
tsp
vanilla
-
¼
cup
coconut oil, melted + cooled
-
2
Tbsp
lemon juice
-
1
zest
lemon
-
¼
cup
arrowroot starch (or corn starch if not paleo)
-
½
cup
coconut flour
-
½
tsp
baking soda
-
⅛
tsp
salt
-
1
cup
blueberries (coated in arrowroot starch)
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with liners or nonstick spray.
- In a large bowl, whisk together the eggs, honey, vanilla, coconut oil, lemon juice, and lemon zest.
- In a small bowl, combine the arrowroot starch, coconut flour, baking soda, and salt.
- Whisk the dry ingredients into the wet ingredients without over-mixing.
- Fold in the blueberries and scoop the batter into the muffin liners.
- Bake for 24-26 minutes or until a toothpick comes out clean.
Nutrition Facts (estimated)
Servings
10-12 muffins
Calories
150
Total fat
7g
Total carbohydrates
18g
Total protein
4g
Sodium
120mg
Cholesterol
186mg
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