Ingredients
- 1/2 cup coconut milk
- 5 tbsp honey
- 1/4 cup lemon juice
- 1 Tbsp lemon zest
- 3 Tbsp coconut oil, melted
- 1 tsp alcohol free vanilla extract
- 2/3 cup coconut flour
- 1/4 cup arrowroot four
- 1 tsp baking soda
- 1/8 tsp salt
- 1/4 cup water (for gelatin egg)
- 1 Tbsp gelatin (red can)
- 3/4 cup fresh blueberries
Directions
- 1
Preheat the oven to 350 degrees and line a muffin pan with parchment paper liners.
- 2
In a large bowl combine the coconut milk, honey, lemon juice & zest, coconut oil, and vanilla. Whisk until smooth.
- 3
In a medium sized bowl combine the flours, baking soda and salt together. Stir.
- 4
Slowly add the dry ingredients to the wet ingredients, whisking as you go. Whisk until thoroughly combined and no clumps.
- 5
Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
- 6
Pour the gelatin egg into the large bowl with the batter and quickly stir it in.
- 7
Gently fold in the blueberries. Spoon the batter into the muffin cups filling them 3/4 of the way full.
- 8
Bake for 20-25 minutes until the tops are lightly golden brown or until a toothpick comes out clean from the center of the muffin.
- 9
Remove from the oven and let cool in pan for 5 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely.
- 10
Store in the fridge for up to 1 week in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.