Hey Jen! I told you a few weeks ago about the blueberry muffins I made from the Practical Paleo cookbook and how amazing they were. Well, as a testament to how good they are, I am making them again this morning. Last time we ate them as dessert they are that delicious. We topped them with Vanillia Coconut "ice cream". SO incredible. It tasted so indulgent but had way less sugar than a typical dessert.
Ingredients: Makes 12
6 eggs
1/2 cup butter or coconut oil (melted)
1 tsp vanilla
1/4 cup maple syrup
1 lemon, juice and zest
(the recipe says to leave out the lemon if you want a more basic muffin)
1/2 cup coconut flour
1/2 tsp sea salt
1/4 tsp baking soda
1 cup FRESH blueberries
Preheat oven to 350* F
Prep time 15 minutes
Bake for 35-40 minutes
Wisk eggs, butter or Coconut oil, vanilla, maple syrup, lemon juice + zest in a mixing bowl.
Sift in coconut flour, salt and baking soda.
Gently fold in blueberries.
I highly recommend that you use cupcake papers. The first batch stuck to the pan, even though I greased it first. (I took this opportunity to buy adorable papers!!)
I hope you enjoy these as much as I do!
xo
Jeni
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