| 9 | 40 | 121 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 14 |
| 1 cup | Coconut flour |
| 1/2 tsp | Baking soda |
| 3/4 cup | Almond milk, unsweetened (or coconut milk) |
| 1 whole lemon(s) | Lemon peel (zest) |
| 1/4 cup | Lemon juice |
| 6 large | Egg (room temperature) |
| 2 tbsp | Avocado oil (or ghee) |
| 6 tbsp | Maple syrup, pure (or honey) |
| 1 cup | Frozen berries (pureed) |
1. Preheat oven to 350°F.
2. Add the coconut flour and baking soda to a bowl and mix well.
3. 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.
4. Pour the batter into silicone baking cups.
5. Drop a teaspoon of the berry puree on top of each muffin. Using a knife, make a twirly design.
6. Bake at 350°F for 30-35 minutes, or until a toothpick comes out clean.
7. Allow the muffins to cool on a wire rack. Once completely cool, serve.
| Fruit | 0.2 |
| Meat Alternative | 0.2 |
