These low carb muffins are excellent on a cold morning.
These delicious yet light, lemony blueberry muffins will add zest to your meal!
- Preheat oven to 180C.
- FOR THE MUFFINS: Whisk together the eggs, coconut oil, xylitol, lemon extract, lemon zest then save to juice for lemon glaze below. Sift in the salt, bicarb of soda and baking powder then add in the almond meal and combine using a rubber spatula. Fold in the blueberries. Line a muffin tin with muffin papers and fill each about 3/4 full (use an ice cream scoop for the same size muffins). Bake for about 30-35 minutes. To test - a toothpick inserted comes out clean when they are done!
- FOR THE LEMON GLAZE: While muffins are cooling, mix together the melted coconut cream, lemon juice, and honey until well mixed. Glaze each muffin then enjoy!