Coconut Lemon Muffins


These delicious gluten free paleo muffins make for a great grab-and-go breakfast or snack.

Loaded with all the good stuff including quality protein and healthy fats that will keep you fueled until your next meal.

You can make a batch, freeze them and grab one whenever you need quick and healthy fuel. They thaw out pretty quick. OR store them in the fridge if you plan on consuming them within a week or so.

Coconut Lemon Muffins

INGREDIENTS: (makes 12-16 muffins)
6 eggs
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

INSTRUCTIONS:
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-minutes. Let muffins cool in tray before removing.

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