These yummy blueberry lemon muffins are 100% free of refined flours and sugars and could not be any easier to make.
It’s basically a dump and stir recipe.
Dump your ingredients into your bowl, mix and serve! My favorite way to bake.
These muffins would be a great addition to a Mother’s Day menu. Enjoy!
Ingredients
- 6 eggs beaten
- 1/4 cup apple sauce
- 1/2 cup melted coconut oil
- 1 tsp. vanilla
- 1/4 cup maple syrup
- 1/2 cup coconut flour
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 tbsp. lemon zest
- 1/2 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees.
- Whisk together the eggs, apple sauce, coconut oil, vanilla extract, and maple syrup.
- Add in coconut flour, sea salt, baking soda, and lemon zest and stir until everything is well combined. Gently fold in blueberries.
- Divide batter into a 12-count muffin tin that is either lined with muffin cups or sprayed with cooking spray. Pop in the oven and bake for 35 minutes. Enjoy.
Nutrition
Serving: 1muffin | Calories: 154kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 150mg | Potassium: 57mg | Fiber: 2g | Sugar: 6g | Vitamin A: 124IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg