These muffins make for a great quick breakfast or snack option. They contain good quality protein and healthy fats that will help to fuel you until your next meal. I make a batch, freeze them and grab one whenever I’m in a pinch.
Coconut Lemon Muffins
INGREDIENTS: (makes 12-16 muffins)
1/2 cup coconut flour, sifted
1/2 cup coconut oil, melted
1 lemon, zest and juice
1/4 cup honey
1 tsp vanilla extract
1/2 tsp sea salt
1/4 tsp baking powder
1. Preheat oven to 350.
2. Add and mix all dry ingredients in one bowl and all wet ingredients in a separate bowl.
3. Add dry ingredients to wet ingredients and whisk together thoroughly until a thick smooth batter is formed.
4. Grease muffin tins with coconut oil. Fill muffin tins 3/4 of the way full with batter.
5. Bake for 25 min.