Paleo Healthy Blueberry Coconut Lemon Poppy Seed Muffins

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!

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

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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!

Break-The-Fast Blueberry Bliss Almond Muffins

Break-The-Fast Blueberry Bliss Almond Muffins (SIBO friendly, Low Carb, Paleo)

• 1 1/4 cup almond flour

• 1/2 cup coconut flour

• 1 cup liquid egg whites

• 3 tablespoons almond butter

• 2 tablespoons coconut oil

• 1/4 cup water

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• 1 teaspoon almond extract (can also use vanilla)

• 1 cup wild frozen blueberries

1. Preheat oven to 350 degrees F. Grease or line 12 muffin cups with liners; set aside.

2. Combine coconut flour, almond flour, egg whites, almond butter, coconut oil, almond extract and water in a large bowl. Wisk until fully combined. Add in baking soda, baking powder, and salt. Stir with a spoon or spatula until fully combined. Fold in blissful blueberries.

There you have it! This one is a favorite of mine! Enjoy!

Nutrition Information:

Calories 80, Fat 4.7g, Carbs 6.5g, Protein 3.2g, Fiber 2.8g, Sugar 2.3g

Banana Blueberry Paleo Muffins

If you want a lower calorie muffin and also low carb for the a.m. that tastes just like your grandma's best banana bread... look no further! This recipe turned out perfect and the banana flavor was so yummy! Trust me you will not be disappointed!

You would never guess that these Paleo Banana Blueberry Muffins have no added sugar – all the sweetness comes from the bananas! These gluten-free muffins make a great breakfast or snack.

Banana Blueberry Paleo Muffins (SIBO Friendly, Low Carb, Gluten Free)

• 3 large eggs

• 2 cups mashed bananas (4 medium)

• 1/2 cup almond butter

• 1/4 cup coconut oil

• 1 teaspoon almond extract (you could also use vanilla)

• 1/2 cup coconut flour (you could also use almond flour)

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon of salt

• 1 tablespoon of cinnamon (if you want lower histamine use Cloves)

• 1/2 cup frozen wild blueberries

1. Preheat oven to 350 degrees F. Grease pan or use 12 liners for muffins; set aside.

2. Combine eggs, bananas, almond butter, and almond extract in a large bowl. Whisk until combined. Add in coconut flour, cinnamon, baking powder, baking soda, and salt. Stir with until fully combined. Fold in blueberries.

3. Spoon batter into muffin tins, 3/4 full. Bake for 15-18 minutes or until golden. Cool for 10 minutes before removing from muffin tin. Store in refrigerator for up to 4 days.

Nutrition Information: Calories 125, Fat 6.2g, Carbs 15.4g, Protein 3.7g, Fiber 3.9g, Sugars 6.6g

These muffins smell amazing coming out of the oven, and they taste even better! They’re sweet enough even without the sugar, allowing the banana flavor to shine. The texture is spot on! I do make enough to freeze so that I can pop one in to the microwave in between clients or prior to my workout! Yum!

Recipe Notes

Recipe adapted from Civilized Caveman Cooking