Paleo Healthy Blueberry Coconut Lemon Poppy Seed Muffins

Paleo Healthy Blueberry Coconut Lemon Poppy Seed Muffins (SIBO Friendly, Dairy Free, Gluten Free)

Paleo Healthy Blueberry Coconut Lemon Poppy Seed Muffins (SIBO Friendly, Dairy Free, Gluten Free)

 

Ok you guys I know you may be thinking how many more kinds of muffins is she going to make! I LOVE a good muffin. It's essential to me that I recreate some of my beloved favorites in a healthier version. It's important to me that I stay in alignment to how I want to be feeling weekly and also not break the bank with calories or experience a sugar crash after a higher carb/sugar regular muffin.

These muffins are healthy and moist, bursting with warm blueberries, and then you get an explosion of lemon flavor you'd never guess it's super healthy for you!

I added coconut last minute to this recipe. I think next time I make them I may leave the coconut out to enjoy more of the poppy crunch. If you love coconut like I do I would definitely add it but if you are not a lover of coconut I'd leave it out. Regardless, they will by bursting with lemony flavor! Ok, lets get to the recipe! Here we go!

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Paleo Healthy Blueberry Coconut Lemon Poppy Seed Muffins

Ingredients:

  • 2 cups almond flour

  • 1/4 cup coconut flour

  • 1.5 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/4 teaspoon stevia (also honey works about 1/4 cup - macros will change below)

  • 1/2 cup lemon juice (about 3 lemons)

  • 1/3 cup shredded coconut

  • 3 eggs

  • 1/3 cup coconut oil (melted)

  • 1/2 blueberries fresh or frozen

  • 1 tablespoon poppy seeds



Instructions:

  1. Preheat oven to 350F. Using a muffin tin with 12 parchment paper liners.

  2. Grab a large bowl combine almond flour, coconut flour, shredded coconut, baking powder, baking soda, and salt.

  3. In a medium-size bowl, whisk together lemon juice, 3 eggs, 1/4 teaspoon stevia, and coconut oil.

  4. Add wet ingredients to dry ingredients and mix until combined.

  5. Fold in poppy seeds and then blueberries.

  6. Add dough to muffin tins and bake for 25-30 minutes until top is slightly golden brown and an inserted toothpick comes out clean.

  7. Let cool for a few minutes and dig in!

Nutrition:

Calories 215, Fat 15.1g, Carbohydrates 11.8g (Fiber 3.5g), Protein 7.9g


Enjoy!