I’m a sucker for anything lemon so of course I had to create a blueberry lemon mini muffin to change things up. This can be made as a bread as well, however, I prefer making this type of thing in muffin form to help with portion control. These are so yummy and refreshing and go with a great cup of joe at breakfast or as an afternoon pick me up!
Wet Ingredients:
- 1/4 cup coconut oil
- 1/4 cup unsweetened apple sauce
- 1/3 cup coconut sugar
- 1/4 cup pure maple syrup
- 2 eggs
- 1 tablespoon vanilla extract
- Juice of 1 lemon
Dry Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1 tsp. Baking soda
- 1/2 tsp. Salt
- Zest of 1 lemon
- 1 cup fresh blueberries + 1 tbsp. whole wheat pastry flour
Directions:
- Place oil, apple sauce, sugar and syrup in the bowl and blend until combined (I used a stand up mixer).
- Add eggs, one at a time, and mix.
- Add vanilla extract and lemon juice and mix.
- Place blueberries in a small bowl and toss to coat with WW pastry flour. Set aside.
- In a separate bowl, combine all dry ingredients (except the blueberries)
- Mix on low (stir setting) until wet and dry ingredients are just combined. Then stir in the blueberries
- Use a small ice cream scoop to scoop batter into mini muffin tins (be sure you spray non stick spray on your tin to keep muffins from sticking).
- Bake at 350 degrees for 18-20 minutes. Tips will be slightly darker than golden brown and center form.
- Allow to cool completely before removing from tin and serving.
- Store in an air tight container for up to a week.
1 serving = 3 mini muffins