Lemon Blueberry Gluten Free Muffins

breakfast — snacks

Lemon Blueberry Gluten Free Muffins

Get baking with these Lemon Blueberry Gluten Free Muffins! These muffins are absolutely delish and will pair perfectly with your morning coffee. The best part? They're completely guilt-free! Out of all of the things I eat in a day, these muffins are one of my new Summer faves. Enjoy this new recipe and let us know what muffin flavor we should health-ify next in the comments!

Plus you HAVE to try out one of our other guilt free breakfast treats- these strawberry breakfast bars. Seriously, you'll never crave a Pop Tart again.

LEMON BLUEBERRY GLUTEN FREE MUFFINS RECIPE

Ingredients

2 1/2 cup blanched almond flour
1/2 cup monk fruit sweetener
11/2 tsp. gluten free baking powder
1/4 tsp. sea salt
1/3 cup unsweetened almond milk
3 large eggs
1/2 tsp. vanilla extract
3/4 cup blueberries
1/3 cup coconut oil, melted and cooled • zest of - 1 lemon

Directions

Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan with 12 muffin liners.
In a large bowl, stir together the almond flour, monk fruit sweetener baking powder and sea salt.
Mix in the melted coconut oil, almond milk, eggs, and vanilla extract.
Fold in the blueberries and lemon zest.
Distribute the batter evenly among the muffin cups. Bake for about 20-25 minutes until the top is golden and an inserted toothpick comes out clean.

*VEGAN SUBSTITUTE OPTION: COMBINE1 TABLESPOON OF GROUND FLAXSEED & 3 TABLESPOONS OF WATER. STIR WELL AND LET SIT FOR ABOUT 10 MINUTES.