Apple Blueberry Lemon Muffins
By Micki Brown
2 ½ cups whole wheat flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
½ cup coconut oil or butter, melted
½ cup raw honey
1 cup canned coconut milk, or whole milk
1 large free-range egg
Juice of 1 lemon
Zest of 1 lemon
1 apple, coarsely chopped
1 cup blueberries (fresh or frozen)
½ cup raw almonds, chopped or sliced
1 dozen paper muffin liners
1
Preheat oven to 375 degrees
2
In a large bowl, mix together the flour, baking powder, baking soda and sea salt.
3
In a separate bowl, whisk together the melted oil, honey, coconut milk, egg, lemon zest, and lemon juice.
4
Add the liquid mixture to the dry ingredients and stir, just until blended.
5
Add the almonds, apple, and blueberries and stir until they are evenly distributed.
6
Scoop the muffin batter into muffin tins with paper liners.
7
Bake for approximately 25-30 minutes or until toothpick poked into the center of a muffin comes out clean
8
Serve warm, with grass-fed butter if desired
Ingredients
2 ½ cups whole wheat flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
½ cup coconut oil or butter, melted
½ cup raw honey
1 cup canned coconut milk, or whole milk
1 large free-range egg
Juice of 1 lemon
Zest of 1 lemon
1 apple, coarsely chopped
1 cup blueberries (fresh or frozen)
½ cup raw almonds, chopped or sliced
1 dozen paper muffin liners