To continue last week’s muffin theme, here’s another quick and easy portable form of protein. They are yummy and freeze well – what more can you ask for??? Original Recipe is here.
- 6 eggs
- 1/2 cup coconut oil, melted
- 1 tsp pure vanilla extract
- 1/4 cup 100% pure maple syrup
- 1 lemon, juice and zest
- 1/2 cup coconut flour
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1 cup fresh blueberries (I used frozen organic blueberries from Costco)
Preheat oven to 350 degrees. Whisk together the eggs, coconut oil, vanilla, maple syrup, and lemon juice/zest.
Mix in the coconut flour, salt, and soda. Once incorporated, fold in the blueberries.
Line a muffin tin with muffin papers and fill each about 1/4 to 1/2 full (makes 12).
Bake for approximately 35 minutes. Mine took a little less, so just keep an eye on them. When a toothpick inserted comes out clean, they are done.