These moist and flavorful muffins were a hit with my family. Definitely a keeper!
Course Breakfast, Dessert
Servings 12muffins
Ingredients
6largeeggs, slightly beaten
1/2cuppalm shortening, melted
1/2cuppure maple syrup
1tspvanilla extract
2TBSPlemon juice
zest of 1 lemon
1/2cupcoconut flour
1/2tspsea salt
1/4tspbaking soda
1cupfresh or frozen blueberries
Instructions
Preheat oven to 350o F. Place muffin papers into muffin pan.
In a large bowl, add the eggs and lightly beat them with a whisk. Add palm shortening, maple syrup, and lemon juice and zest to the eggs and mix together.
In a small bowl, sift coconut flour, salt, and baking soda. Combine dry ingredients to large bowl with wet ingredients. Mix together until dry ingredients are incorporated into wet ingredients.
Gently fold blueberries into muffin batter.
Fill each muffin cup about ¾ full with batter. Bake for 35 minutes.