Blueberry, lemon, and coconut muffins

 

Blueberry, Lemon, and Coconut Muffins

These muffins are tangy and sweet and are gluten free, dairy free, and free of refined sugar!

Recipe:
-1/4 cup + 1 tbsp. coconut flour
-2 tbsp. unsweetened coconut flakes
-1/4 tsp. baking powder
-1/8 tsp. (sea)salt
-2 tbsp. coconut oil (melted)
-2 tbsp. almond milk
-3 eggs
-3 tbsp. maple syrup (or honey)
-1 tbsp. + 2 tsp. lemon juice
-1/2 tsp. vanilla extract
-1 cup blue berries

Method:
-Preheat oven to 400.
-Mix all dry ingredients together and all the wet ingredients together in a separate bowl.
-Add the dry ingredients to the wet and mix until smooth.
-Fold in the blueberries.
-Grease muffin tins (with coconut oil) or use non-stick muffin cups (NOT paper, they will stick) and then pour in the batter, yields 6 muffins.
-Bake muffins for 25 mins.