BLUEBERRY LEMON MUFFINS

• LOW CARB
• HIGH FIBER
• ONLY 103 CALORIES
• NO SUGAR
• NO ADDITIVES
• NO DAIRY

These Blueberry Lemon muffins were so delicious. Easy to make and require little time. It was filling , healthy and great for post workout with some Almond Milk or Regular Milk next to it. Great SNACK option.

INGREDIENTS:

• 2 large eggs – room temperature
• 1/2 cup light coconut milk
• 1 Fluid Ounces Coconut oil ( melted if it is thick)
• 1 tsp vanilla extract
• 1 tablespoon Baking Powder Aluminum Free – Bob’s Red Mill
• 1/4 tsp nutmeg
• 2 tablespoon ( 14 grams) Spectrum Brand Ground Flax seed With Mixed Berries 
• 0.3 cup Oat Flour – Bob’s Red mill – gluten free
• 1 cup ( 90 grams) Gluten Free quick cooking oats – Bob’s Red Mill
• 150 grams Fresh blueberry
• 1 large lemon zest
• Trader Joe’s Liquid Stevia – 8 drops

Directions:

• Heat the oven at 375
• In a bowl or mixer , beat 2 large eggs , coconut milk , vanilla extract , lemon zest. Add coconut oil slowly while it is mixing.
• In a separate bowl , add all dry ingredients.
• Make a hole in the dry ingredients and add liquid ingredients.Mix gently
• Add blueberries and fold them gently with spatula
• Place  LARGE cupcake holders in Muffin Tin
• Spray oil holders slightly
• Scoop the mixture evenly and pour in the cups
• Bake at 375 about 25 minutes until toothpicks comes out clean.
• 11 Servings