Blueberry & Mini muffins lemon juice
When you make the decision to be healthier, cutting the gluten, sugar and dairy products from your diet, your body responds immediately.
You feel lighter, more stringent, and energy.
You are used to the breakfast of eggs, meat, dried fruits, and berries…until one day you have a craving blueberry muffins.
It is then when this recipe is saved the day
This is what you need for 24 mini muffins:
• 6 eggs
• 1/2 cup coconut oil, melted over low heat
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup maple syrup grade B
• 1 lemon peel, lemon juice and
• 1/2 cup coconut flour
• 1/2 teaspoon of salt
• 1/4 teaspoon of baking soda
• 1 cup of fresh blueberries, organic
• 1/4 cup sliced almonds
1. Preheat oven to 350 degrees F. Grease a mini loaf of bread with coconut oil.
2. In a medium bowl combine eggs, melted and cooled) (coconut oil, vanilla, and almond extract, maple syrup, juice and lemon zest.
3. In a small bowl, whisk the flour, coconut to remove lumps, add salt and baking soda.
4. Mix the dry ingredients into the wet, then gently fold in the blueberries.
5. Fill each mini muffin tin to the top, and then sprinkle with almonds in slices.
6. Bake for 30 minutes, and then turn on the grill for 1-2 minutes (see Close!) brown slightly the summits.
7. Allow it to cool before removing it from the muffin tin. Store in an airtight container in the refrigerator for up to one week.
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