These muffins are so quick and easy to whip together you’ll want to make them all the time! To mix it up you can substitute blueberries for other chopped fruit or berries. Try chopped apples or shredded carrots instead. The best thing about these is they are gluten-free and grain free! there are also low glycemic, low sugar, dairy free, keto friendly and Paleo friendly! They would be vegan except for the eggs so if you want to make them vegan use egg substitutes like flax eggs.
Ingredients:
Wet:
1/4 cup lemon fresh squeezed juice
6 eggs
1 teaspoon vanilla
3/4 cup coconut oil
1/2 cup honey
Dry:
3/4 teaspoon salt
3/4 teaspoon baking soda
3 tablespoons Monkfruit sweetener
4 tablespoons coconut sugar
1/4 cup arrowroot powder
3/4 cup coconut flour
2 tablespoons plant / nut milk
1 cup fresh or thawed blueberries
2 tablespoons chia seeds
Mix wet and dry ingredients separately first then combine.
Bake 350 for 20-25 minutes until toothpick clean. If toothpick hits a blueberry try a different spot. Makes 12 muffins.
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