Blueberry-Lemon Coconut Muffins
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
6 large eggs
6 tablespoons coconut oil
6 tablespoons honey
2 teaspoon almond extract
2 teaspoon kosher salt
1 cup sifted coconut flour
1 teaspoon baking powder
2 small lemons, juiced and zested
1 cup fresh blueberries
Instructions
Preheat the oven to 400 º. In a large mixing bowl or stand mixer, beat together all the ingredients (except the blueberries) until smooth, then fold the blueberries into the batter.
Divide the batter between 12 lined muffin cups and bake for 18 minutes. Remove from the oven and let cool on a wire rack. Serve warm, or store in an airtight container at room temperature for up to two days.
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