These crumbly, gluten-free muffins are the perfect balance of sweet and tart. They will keep for up to 2 days in an air-tight container.
Slideshow: Breakfast Muffin Recipes
6 large eggs
6 tablespoons coconut oil
6 tablespoons honey
2 teaspoon almond extract
2 teaspoon kosher salt
1 cup sifted coconut flour
1 teaspoon baking powder
2 small lemons, juiced and zested
1 cup fresh blueberries
How to Make It
Preheat the oven to 400º. In a large mixing bowl or stand mixer, beat together all the ingredients (except the blueberries) until smooth, then fold the blueberries into the batter.
Divide the batter between 12 lined muffin cups and bake for 18 minutes. Remove from the oven and let cool on a wire rack. Serve warm, or store in an airtight container at room temperature for up to two days.
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