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Lime and Blueberry Muffins

Written by lee on . Posted in Desserts, Recipe Book

  • 1/2 cup coconut flour
  • 4 eggs
  • ¼ cup grape seed oil or butter
  • 2 TBS lime juice
  • Zest of 2 limes
  • 1/2 cup blueberries
  • 6 TBS coconut milk
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 TBS lemon zest
  • 1 tsp. powdered stevia
  •  Tsp. vanilla extract

Preheat oven to 180 degrees Celsius

In a bowl combine dry ingredients 

In a separate bowl mix eggs, lime juice, blueberries, vanilla extract, grape seed oil, coconut milk

Mix dry ingredients into wet and combine well

Pour batter into greased 6 cup large muffin pan about ¾ full

Bake in oven for 12-15 minutes

Remove from oven and cool on wire rack

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Comments (12)

  • Cathrin (Spis Elsk Lev)

    |

    Hi! I am from Norway! I have to say I absolutely LOVE LOVE your page and all your recipes! They are all so healthy and looks so delicious. Be sure I am gonna make so many of the recipes in the times to come. I discovered you throu koraorganics.com. Keep going! Made your lemony herb crackers the other night. SO SO good!

    Reply

  • Riley

    |

    Keen to try this great nutrient dense recipe! Just to clarify when you say large 6 cup muffin tray, do you mean the texan muffin trays?     

    Cheers! 🙂

    Reply

    • lee

      |

      Not sure what the Texan muffin trays are?

      Reply

  • Jane Bache

    |

    Fantastic recipes and I love your site. If I dont have coconut milk and I use something different?

    I found you through someone else mentioning your site via another blog. glad I took the time to check you out xxo

    Reply

    • lee

      |

      Yes you could use an alternative, not sure what would be best?

      Reply

  • Caspar Moran

    |

    I made this this evening and have to say they were absolutely delightful! I didn’t have coconut milk so I used unsweetened almond milk and they were still great.

    So nutritious and delicious.

    I love your book too.

    Reply

    • lee

      |

      That’s awesome I am glad they worked out for you and you enjoyed them!

      Reply

  • Shari

    |

    Made these today but they tasted quite ‘eggy’ not sure if Ive done something wrong, the batter seemed like it needed more flour as it wasnt very thick but shape wise they turned out but are almost fritatta like!

    Reply

    • lee

      |

      Wow what size eggs did you use?

      Reply

  • Janine

    |

    I am intolerant to coconut , what alternatives canni use in your recipes thanks

    Reply

    • lee

      |

      Instead of coconut flour you can use almond meal instead of coconut oil you can use butter or olive oil depending upon the recipe.

      Reply

  • Charlotte Adcock

    |

    Hi lee, can you eat these recipes on the HYG program? Thanks

    Reply

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