Easy Gluten Free Lemon Blueberry Muffins
Ingredients
-
2¼
cups
blanched almond flour
-
¼
cup
tapioca flour
-
1
tsp
paleo baking powder
-
¼
tsp
sea salt
-
3
units
eggs
-
⅓
cup
pure maple syrup
-
1
tbsp
lemon zest
-
⅓
cup
lemon juice
-
⅓
cup
coconut oil, melted
-
2
tsp
vanilla extract
-
1
cup
blueberries
Instructions
- Preheat the oven to 350°F and line a muffin pan with parchment liners.
- In a large mixing bowl, whisk together the almond flour, tapioca flour, baking powder, and sea salt until there are no clumps.
- Make a hole in the center of the flour mixture and add the eggs, maple syrup, lemon zest and juice, melted coconut oil, and vanilla extract.
- Whisk the wet ingredients together and then combine with the dry ingredients until smooth, folding in the blueberries last.
- Scoop the mixture into the lined muffin tin and bake for about 20 minutes, or until a toothpick comes out clean.
- Serve and enjoy, storing any leftovers in an airtight container in the fridge.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
150
Total fat
8g
Total carbohydrates
18g
Total protein
4g
Sodium
100mg
Cholesterol
70mg
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