Blueberry Lemon Muffins {Freezable, AIP, Gluten Free, Egg Free, Paleo, Nut Free}

Blueberry and lemon is by far my favourite muffin combo. It's raining out today and that always makes me want to stay inside and bake. Right now as I write this I have these muffins
baking in the oven and they smell so good! The best part of this recipe is you can freeze them and then heat them up for a quick snack. On the autoimmune paleo diet i've found one of the keys to success is having quick snacks always on hand. Before I wouldn't have anything pre made and it would lead me to the cookie jar instead of something healthy.

In the morning I love being able to just open the freezer and heat one of these up. It's been years since i've eaten a muffin, after a celiac diagnosis and starting an AIP diet I didn't realize muffins were an option. Using a few tricks and good substitutions you can totally have a delicious fluffy muffin regardless of your food restrictions.




Blueberry Lemon Muffins
{Freezable, AIP, Gluten Free, Egg Free, Paleo, Nut Free}
 Time: 45 min


1 cup mashed bananas
1 cup unsweetened applesauce
4 tablespoons coconut oil or ghee
6-7 pitted dates
2/3 cup coconut flour
1 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
1½ tsp lemon juice
1/4 cup shredded coconut
3 tbsp frozen blue berries
1 tsp lemon zest


1. Preheat oven to 350 degrees F.
2. In a food processor, puree the bananas, dates, applesauce, and coconut oil until smooth
3. Add the coconut flour, cinnamon, vanilla, baking powder, lemon juice, and lemon zest and until combined.
4. Add the blueberries and shredded coconut and pulse only once of twice, you don't want to puree the blueberries.
5. Using a spoon or a ice cream scoop add about 2 tbsp worth of batter to each lined muffin cup
6. Sprinkle some coconut flakes and lemon zest on top (optional)
7. Bake for about 30-35 minutes

To Freeze:
1. Let cool completely
2. Wrap each muffin in tin foil and then put in a freezer safe bag. Freeze for up to 3 months
3. To reheat put in microwave for about 30 seconds