Lemon Berry Coconut Flour Muffins

1 cup coconut flour

½ teaspoon baking soda

¾ cup non-dairy milk (coconut milk or almond milk will work)

Zest of 1 lemon

¼ cup freshly squeezed lemon juice

6 large eggs (room temperature)

2 tablespoons avocado oil or melted ghee

6 tablespoons maple syrup or honey

1 cup frozen mixed berries (pureed)

Preheat oven to 350°F.
Add the coconut flour and baking soda to a bowl and mix well.
Add the non-dairy milk, eggs, maple syrup, lemon zest, lemon juice, and oil to the bowl and using a hand mixer, mix until well combined and smooth. As you continue to mix, the batter will thicken.
Pour the batter into silicone baking cups.
Drop a teaspoon of the berry puree on top of each muffin. Using a knife, make a twirly design.
Bake at 350°F for 30-35 minutes, or until a toothpick comes out clean.
Allow the muffins to cool on a wire rack.
Store the muffins on the counter for 1-2 days, then keep them in the fridge for up to a week.

Course🥞Breakfast

Diets🌾Gluten-free...

Category🧁Muffins

Cuisine🇺🇸American

Occasions🥐Brunch🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 25m