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Lemon Blueberry Coconut Muffins

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Who doesn’t love having a good muffin to grab on the go? These muffins are gluten-free, nut-free, dairy-free and taste AMAZING!!

Ingredients:

  • 1 cup coconut flour
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1   1/4 cup canned coconut milk
  • 4 tbsp chia seeds
  • 6 large eggs (beaten)
  • 1/2 cup raw honey (very soft or melted)
  • 4 tbsp coconut oil (melted)
  • 1 lemon zest
  • 1/8 cup fresh lemon juice
  • 4 tsp vanilla extract
  • 1   1/2 cup frozen or fresh blueberries

Directions:

Preheat oven to 350F.

Mix coconut milk with chia seeds and set aside for at least 10 minutes to thicken (whisking every few minutes to ensure even thickening).

In a separate small bowl, sift dry ingredients and set aside.

In a large bowl mix the rest of the ingredients (except for the blueberries). Add coconut milk mixture to wet ingredients and whisk to combine. Gently add dry ingredients to wet ingredients. Mix until just combined. Add in blueberries and gently fold. Batter will quickly thicken and be on the thicker side.

Pour batter into greased or lined muffin tins, filling 3/4 full. Bake for 20-25 minutes until muffins are golden brown. Immediately remove from tins and cool on wired rack.

Store on the counter for 3-4 days. Freeze excellent!



Lemon Poppy Seed Dressing

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This dressing will make any salad taste AMAZING!!

Ingredients:

  • 1/2 cup freshly squeezed lemon juice
  • 1 tbsp of honey (adjust as desired. Or use a couple drops of stevia. I usually do a couple drops of stevia and honey)
  • 2 tsp dried onion flakes
  • 1/2 tsp sea salt
  • 3/4 cup olive oil
  • 2 tbsp poppy seeds

Directions:

Put all ingredients except the olive oil and poppy seeds in small blender. Blend until smooth. (add in more honey or stevia to sweeten if you prefer it sweeter at this point). Add in olive oil and half the poppy seeds. Pulse until creamy. Remove from blender and stir in remaining poppy seeds.

 

Easily stores in the fridge for up to a week.