Lemon Blueberry Muffins

These are almost too good to be true.

When you find muffins that are gluten-free, higher in protein and fiber, low carb, AND packed with blueberry deliciousness?!


(Sorry to yell. It's just that muffins are one of our favorite baked goods and when you find a recipe this good, it deserves to be shouted...)

Adapted from Tropical Traditions


1/2 c. coconut flour

1/2 tsp. baking soda

1/2 tsp. sea salt

1 c. mashed banana (1-2 bananas)

6 eggs, beaten

1 tsp. vanilla extract

zest and juice of one lemon

4 Tbs. coconut oil, melted

1 c. frozen blueberries


1. Preheat oven to 400 degrees.  Line a muffin tin with 12 paper liners.

2. Combine dry ingredients and blend well with a fork or wire whisk.

3. In a separate bowl (or the bowl of a stand mixer), combine mashed banana, eggs, vanilla, lemon juice and zest, and coconut oil.  Add dry ingredients to wet ingredients, and mix on medium-low speed until combined.  Fold in blueberries, stirring just until incorporated.

4. Spoon approx. 1/4-cup of batter into each muffin tin.

5. Bake 18-20 minutes, or until golden brown and the muffin centers bounce back to the touch.

Nutrition stats per muffin:

142 calories, 8.5 g fat, 12 g. carbs, 4 g. fiber, 5 g. protein