Lemon Berry Coconut Flour Muffins

• Vegetarian
• Gluten free

• Produce

  • 1 cup Berries, frozen mixed
  • 1 Lemon, Zest of

• Refrigerated

  • 6 Eggs, large
  • 3/4 cup Non-dairy milk

• Condiments

  • 1/4 cup Lemon juice, freshly squeezed
  • 6 tbsp Maple syrup or honey

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 cup Coconut flour

• Dairy

  • 2 tbsp Avocado oil or melted ghee

Found on myheartbeets.com

Description

Ingredients

• 1 cup coconut flour
• ½ teaspoon baking soda
• ¾ cup non-dairy milk (coconut milk or almond milk will work)
• Zest of 1 lemon
• ¼ cup freshly squeezed lemon juice
• 6 large eggs, room temperature
• 2 tablespoons avocado oil or melted ghee
• 6 tablespoons maple syrup or honey
• 1 cup frozen mixed berries, pureed

Directions

• Preheat oven to 350°F.
• Add the coconut flour and baking soda to a bowl and mix well.
• Add the non-dairy milk, eggs, maple syrup, lemon zest, lemon juice, and oil to the bowl and using a hand mixer, mix until well combined and smooth. As you continue to mix, the batter will thicken.
• Pour the batter into silicone baking cups.
• Drop a teaspoon of the berry puree on top of each muffin. Using a knife, make a twirly design.
• Bake at 350°F for 30-35 minutes, or until a toothpick comes out clean.
• Allow the muffins to cool on a wire rack. Once completely cool, serve.