:: blueberry lemon muffins ::

Mmm snacks. Who doesn't need them? I'm just so guilty of needing to swallow something sweet especially when I'm preparing dinner. These are completely healthy, fat-burning muffins, and so quick to make. 

Packed with protien, they also are some of the yummiest butter-free, sugar-free, wheat-free muffins I've ever eaten.

Blueberry Lemon Muffins

 (modified slightly from Practical Paleo by Diane Sanfillipo)

Ingredients

6 eggs

½ cup coconut oil, melted

1 teaspoon pure vanilla extract

¼ cup grade B maple syrup

1 lemon, juice and zest

½ cup coconut flour

½ teaspoon sea salt

¼ teaspoon baking soda

1 cup frozen blueberries (can also use fresh, but I used frozen)

Directions

Preheat oven to 350ºF.

Whisk the eggs, coconut oil, vanilla extract, maple syrup, lemon juice, and lemon zest together in a large mixing bowl. Sift in the coconut flour, sea salt, and baking soda; stir until well combined. Gently fold in the blueberries.

In a muffin tin, scoop ¼ cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining). Bake for 35-40 minutes.

Try them. Deeeelish. Guilt-free.