Pretty much everyone loves muffins, right? You're in luck because these are absolutely AMAZING and gluten & sugar-free! I seriously can't get enough of Diane Sanfilippo's awesomeness in her book Practical Paleo. Yes, I will probably keep praising it forever because I like it that much! I use this book for recipes more than any other. If you have kids, they will love these muffins and probably won't even notice there isn't any flour in them!These muffins can definitely be made in a big batch and eaten over multiple days not only for breakfast but as a great protein snack. I considered leaving out the lemon when I made them so they would just be blueberry muffins but I'm so glad I didn't. The lemon adds a little extra magic that I really enjoyed!
I made half the recipe, used frozen blueberries since I didn't have fresh ones and lined the muffin tin with parchment paper instead of using typical muffin cups, which worked great. That's been my biggest frustration with making paleo-type muffins in the past. I hated how much of the muffin stuck to the muffin paper and was wasted. I currently don't have the natural parchment muffin papers she mentions in the recipe but will definitely be picking some up!
Blueberry Lemon Muffins
Yields 12 muffins
Ingredients
6 eggs
½ cup butter or coconut oil, melted
1 tsp pure vanilla extract
¼ cup grade B maple syrup
1 lemon, juice and zest
½ cup coconut flour
½ tsp sea salt
¼ tsp baking soda
1 cup fresh blueberries
Instructions
1. Preheat oven to 350 degrees.
2. Whisk together the eggs, butter or oil, vanilla, maple syrup, lemon juice & lemon zest in a large mixing bowl.
3. Sift in the coconut flour, sea salt, and baking soda and stir until well combined. Gently fold in the blueberries.
4. In a muffin tin, scoop 1/4 cup of the batter into each lined muffin cup (parchment muffin papers work best for lining).
5. Bake for approximately 35-40 minutes.
Have you been reading The Calorie Myth this week? What do you think so far? I wanted to share a quote from it: "Our set-point determines our long-term weight. If our weight is elevated, it's because our set-point is elevated thanks to what I call a 'hormonal clog.'" What causes the hormonal clog & how do we fix it? Keep reading to find out!
