Moist mini muffins filled with blueberries and flavoured with zesty lemony aromas. Rich in antioxidants, their miniature size makes them the perfect guiltless snack.

Here’s what you need for 24 delicious mini muffins:

6 eggs
1/2 cup coconut oil, melted over low heat
1 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 cup grade B maple syrup
1 lemon, zest, and juice
1/2 cup coconut fl our
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup organic, fresh blueberries
1/4 cup sliced almonds

Preheat oven to 180 degrees C. Lightly grease a mini muffin pan with coconut oil.
In a medium bowl combine the eggs, melted (and cooled) coconut oil, vanilla and almond extract, maple syrup, lemon juice, and zest. In a small bowl, whisk the coconut fl our to remove lumps, add salt and baking soda. Mix the dry ingredients into the wet, then gently fold in the blueberries.
Fill each mini muffi n tin to the top. Bake for 30 minutes, then turn on the grill for 1-2 minutes
(watch close!) to lightly brown the tops.
Allow cooling before removing from muffi n tin. Store in an airtight container in the fridge for up to a week.

24 Servings

Nutritional Analysis: One serving equals:  84 calories, 5g fat, 55mg sodium, 4g carbohydrates, 1g fi bre, and 2g protein.