Ingredients

The following ingredients have 14 Servings
  • 1 cup coconut flour
  • ½ teaspoon baking soda
  • ¾ cup non-dairy milk (coconut milk or almond milk will work)
  • Zest of 1 lemon
  • ¼ cup freshly squeezed lemon juice
  • 6 large eggs (room temperature)
  • 2 tablespoons avocado oil or melted ghee
  • 6 tablespoons maple syrup or honey
  • 1 cup frozen mixed berries (pureed)

Instruction

  • Preheat oven to 350°F.
  • Add the coconut flour and baking soda to a bowl and mix well.
  • Add the non-dairy milk, eggs, maple syrup, lemon zest, lemon juice, and oil to the bowl and using a hand mixer, mix until well combined and smooth. As you continue to mix, the batter will thicken.
  • Pour the batter into silicone baking cups.
  • Drop a teaspoon of the berry puree on top of each muffin. Using a knife, make a twirly design.
  • Bake at 350°F for 30-35 minutes, or until a toothpick comes out clean.
  • Allow the muffins to cool on a wire rack.
  • Store the muffins on the counter for 1-2 days, then keep them in the fridge for up to a week.