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Blueberry & Lemon Mini Muffins

blueberry-and-lemon-muffinsWhen you make the decision to be healthier, by cutting gluten, sugar and dairy from your diet, your body
responds immediately.
You feel lighter, tighter, and energetic.
You grow accustomed to breakfasts of eggs, meat, nuts and berries…until one day you have an intense craving
for blueberry muffins.
That’s when this recipe saves the day
Here’s what you need for 24 mini muffins:
• 6 eggs
• 1/2 cup coconut oil, melted over low heat
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup grade B maple syrup
• 1 lemon, zest and juice
• 1/2 cup coconut flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup organic, fresh blueberries
• 1/4 cup sliced almonds
1. Preheat oven to 350 degrees F. Grease a mini muffin pan with coconut oil
2. In a medium bowl combine the eggs, melted (and cooled) coconut oil, vanilla and almond extract, maple
syrup, lemon juice and zest.
3. In a small bowl, whisk the coconut flour to remove lumps, add salt and baking soda.
4. Mix the dry ingredients into the wet ones, then gently fold in the blueberries.
5. Fill each mini muffin tin to the top, then sprinkle with sliced almonds.
6. Bake for 30 minutes, then turn on the broil for 1-2 minutes (watch close!) to lightly brown the tops.
7. Allow to cool before removing from muffin tin. Store in an airtight container in the fridge for up to a
week.
24 servings
Nutritional Analysis: One serving equals: 84 calories, 5g fat, 55mg sodium, 4g carbohydrate, 1g fiber, and 2g protein

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Personal Trainer, Nutrition Specialist. Hers is your ultimate resource for workouts, muscle building, fat loss; fitness, healthy recipes & training advice

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