BLUEBERRY LEMON MUFFINS
I’ve been working on various muffin recipes all using coconut flour so that your child can bring one to school for a snack and not have to worry about food restrictions regarding nut allergies. I love working with coconut flour and yes you do need a lot of eggs, but coconut is high in fiber and high healthy fat which makes me happy. If you haven’t tried working with coconut flour, buy yourself a small bag and try this recipe. It’ll give you a good idea of what can be expected.
INGREDIENTS for 12 CUPCAKES:
- 3/4 cup coconut flour
- 1 tsp baking soda
- 6 pastured eggs
- 1/2 cup maple syrup
- 1 1/2 cups blueberry puree
- zest of 1 organic lemon
- juice of 1 lemon
- 1/4 cup coconut oil, melted
- 1 tsp vanilla
- 1/2 cup frozen wild blueberries
DIRECTIONS: Turn oven on to 350°F and line a muffin pan with 12 muffin liners. In a large bowl, add the dry ingredients: flour and baking soda, and blend together. Next, add in the eggs, maple syrup, lemon zest and juice, and mix well. Next add the pureed blueberries and vanilla and blend well. Then, add the melted coconut oil and mix well. Finally, add the whole wild blueberries and fold in. Lastly, using a spoon, fill the muffin liners with the mixture and divide equally. Bake for about 27-28 minutes. Remove from oven and let sit to cool. * MEAL PREP TIP: I like to make two batches of this recipe and freeze them. When my kids go to school, I take some out and pop them into a container into their lunch boxes, and there you go, they have a nice snack, and also what looks like a treat.
