Prep Time: 15 Minutes                 Bake Time:  20 Minutes            Total Time: 35 Minutes

 

Ingredients:

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6 Eggs, Room Temperature

1/3 Cup Coconut Oil, Melted

1/4 Cup Pure Maple Syrup

I tsp. Pure Vanilla Extract

3 1/2 TBSP Fresh Lemon Juice

Zest of One Lemon

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1/2 Cup Coconut Flour

1/4 Cup Arrow Root Flour

1/2 tsp. Sea Salt

1/2 tsp Baking Soda

1 Cup Fresh Blueberries

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Preheat oven to 350 degrees.  Line a 24 count mini muffin pan with parchment paper mini liners (Must be parchment paper because the regular paper muffin liners will stick to the muffins).   In a large mixing bowl whisk together eggs, oil, maple syrup, vanilla, lemon juice and zest.  In a smaller mixing bowl combine coconut flour, arrow root flour, salt, and baking soda.  Add dry ingredients to egg mixture and stir well.  Fold in blueberries.  Drop by spoonfuls into muffin liners filling all 24 spots.  

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Bake for 20 minutes or until an inserted toothpick comes out clean.

 

Let cool.  Enjoy!