Muffins
INGREDIENTS
- 1 cup all-purpose flour
- 1 cup coconut flour
- 1 1/4 teaspoon baking powder
- 1/4 salt
- 1/2 cup avocado oil
- 1 cup granulated sugar (I prefer light brown sugar or coconut sugar)
- 3 tablespoons Bob’s Red Mill Egg Replacer mixed with 1/4 cup and 2 tablespoons water
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon shredded coconut
- 1/2 cup fresh blueberries
INSTRUCTIONS
- Preheat the oven to 350º F.
- Line a 12-cup muffin tin with muffin liners and set aside. If you don’t have liners, apply a thin layer of oil to the muffin tin.
- In a small bowl, whisk together all-purpose flour, coconut flour, salt, and baking powder. Set aside.
- In a medium sized bowl, whisk together sugar and oil. Add egg replacer mix and mix until combined. Add zest, and coconut flakes. Add lemon extract and vanilla extract and combine.
- Using a rubber spatula, fold dry ingredients into the wet ingredients, until just combined. Add blueberries and mix until just combined. The batter will be thick.
- Portion muffins using a cookie scoop onto the prepared muffin baking pan.
- Bake for 18-20 minutes or until the muffins are golden brown and gently spring back.
- Allow to cool for at least 5-7 minutes before removing from the muffin tins.
- Transfer the muffins to a dish and sprinkle lemon zest over. Pour lemon glaze over.
Lemon Glaze
INGREDIENTS
- The juice of one lemon
- 1 1/2 cups powdered sugar
- 1 teaspoon lemon zest
INSTRUCTIONS
- Whisk together the lemon juice, the powdered sugar and the lemon zest until you get a glaze consistency. Add more powdered sugar or lemon juice if needed.
*This recipe was adapted from a recipe provided by the Institute of Culinary Education and Chef Tracy Wilk. The original recipe included almond flour, I substituted it for coconut flour to make it more allergy friendly. I also added the shredded coconuts and lemon zest. You must serve these muffins with the glaze, it makes them decadent and delightful.
Enjoy!
