Ingredients
• 6 large free range eggs
• 60g of melted odourless coconut oil 
• 50g - 60g of coconut flour
• 1tsp good quality vanilla essence
• 1 – 2 tbps of maple syrup. I find 1tbsp is enough for me, but if baking for friends or family I use 2.
• Pinch of sea salt 
• Zest of 1 lemon, plus ½ lemon juice or if you like it really lemony a whole organic/ wax free lemon boiled for 15 mins, cooled deseeded and blended to a pulp
• 150-200g blueberries ( use frozen if you can’t get fresh)
• ½ tsp bicarbonate of soda*
• 2 tbsp unpasturised apple cider vinegar ( this is milder than most varieties)* or lemon juice 
* if you don’t have these 2 you can always substitute with 1 tsp baking powder ( just note this is not always gluten free)


Combine everything other than blue berries and zest in a bowl. Mix together by hand or in a mixer till smooth and wait a few minutes. Coconut flour is very absorbent, you want a cake mix consistency, so it just flows off your spoon, not like thick mashed potato!. So start with 50g of flour, if it looks ok then 50g is enough, if not/ too runny you can always add a little more flour


 Once mixed fold in blueberries and lemon zest and spoon into your pre - greased muffin pan
 put in oven 180oC for 15-20 mins


 Macro nutrients per muffin serving ; Protein 5g, Fats 8g, Carbs 5g