Recipes

Coconut Flour Lemon Blueberry Muffins

These muffins are delicious and so quick to make! They are gluten and wheat free, dairy free and nut free. Perfect as a healthy afternoon treat or to pack into school lunchboxes for the kids.

Fun Fact: Coconut Flour is high in iron which supports reduction of tiredness and fatigue!

Coconut Flour Lemon Blueberry Muffins

Print Recipe
Serves: makes 12 Cooking Time: 40 mins

Ingredients

  • 90g Coconut Flour
  • Pinch of Pink Himalayan Salt
  • 1/2 tsp Bicarbonate of Soda
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • Handful blueberries
  • 1/3 cup maple syrup
  • 1/2 cup coconut oil (melted)
  • 5 eggs

Instructions

1

Combine all the dry ingredients in a mixing bowl and mix

2

Roughly blend the lemon zest, blueberries and lemon juice and set aside

3

In another bowl crack the eggs, add the maple syrup, coconut oil and the lemon and berry mixture - mix all wet ingredients properly

4

Add the wet ingredients to the dry ingredients and mix well, leave this stand for about 3 minutes for the flour to absorb everything

5

Fill 12 silicone cupcake moulds and bake at 180 degrees for about 30 minutes

6

Let cool before serving

7

Store in an airtight container in the fridge

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