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Coconut Flour Lemon Blueberry Muffins Recipe
Lemon-blueberry goodness with plenty of protein and healthy fats from coconut flour and pastured eggs.
Prep Time
25
minutes
mins
Cook Time
30
minutes
mins
Total Time
55
minutes
mins
Course:
Breakfast
Cuisine:
American
Servings:
12
muffins
Calories:
209
kcal
Author:
Katie Wells
Ingredients
6
eggs
¼
cup
butter
(or ghee, melted)
½
cup
canned coconut milk
¼
cup
honey
1
tsp
vanilla extract
1
TBSP
lemon juice
⅔
cup
coconut flour
½
tsp
baking powder
1
tsp
cinnamon
½
tsp
salt
½
tsp
lemon zest
1
cup
blueberries
(fresh or frozen)
½
cup
pecans
(optional)
Instructions
Preheat oven to 375°F.
In large bowl, blend together eggs, melted butter, milk, honey, vanilla, and lemon juice.
In a separate bowl, combine the coconut flour, baking powder, cinnamon, salt, and lemon zest.
Combine the dry ingredients into the bowl with the eggs and canned coconut milk until there are no lumps. Do not overmix.
Fold the blueberries into the batter.
Allow the batter to sit 5 minutes so that the coconut flour can absorb the liquid.
Meanwhile, roughly chop the pecans.
Using a ¼ cup measure, pour the batter into silicone muffin pans or regular pans lined with
cupcake liners.
Top with crushed pecans.
Bake for 30 minutes.
Cool on a wire rack and enjoy!
Notes
Some types of muffins really stick to conventional muffin pans, so make sure they're well greased.
Nutrition
Serving:
1
muffin
|
Calories:
209
kcal
|
Carbohydrates:
18.3
g
|
Protein:
5.8
g
|
Fat:
13.5
g
|
Saturated Fat:
7.9
g
|
Cholesterol:
103
mg
|
Sodium:
147
mg
|
Fiber:
6.2
g
|
Sugar:
7.4
g