This morning’s breakfast: a paleo lemon blueberry muffin! So delicious.

I even attempted to make a German Pancake with the left over batter….It looks gorgeous, tastes amazing, but doesn’t clean off the pan too well. If I had had more parchment paper I would definitely try again!

Our fresh, sprouted almond butter. Recipe and instructions to come!

6 eggs

1/2 cup melted coconut oil

1 tsp vanilla extract

1/4 cup maple syrup

1 whole organic lemon, juiced and zest

1/2 cup coconut flour

1/2 tsp Real salt

1/4 tsp baking soda

1 cup fresh blueberries (or frozen).

Parchment paper or paper muffin cups

Preheat oven to 350 degrees Fahrenheit.

Whisk the wet ingredients (eggs, coconut oil, vanilla, maple syrup, lemon juice and zest)  in a large mixing bowl. Combine dry ingredients (coconut flour, Real salt, and baking soda) and stir until combined. Continue stirring dry ingredients to add in a little air (sifting without a sifter!). Fold in the blueberries.

Cut parchment paper into 3×3 inch squares. Rub each muffin tin with coconut oil and press papers into individual tins. Fill each tin about 1/3 full with the batter.

Bake for 25-35 minutes or until golden (edges will start to brown)

Enjoy!