1 tsp. cooking spray or coconut oil for greasing the 8x8 baking pan
4 Large Eggs
1.75 Cups of Applesauce
1 tsp. Vanilla Extract
1/4 Cup Coconut Oil, melted
1/4 Cup Honey or Maple Syrup
1/2 Cup Nut Butter (Cashew or Almond)
1/2 Cup Coconut Flour
2 tsp. Lemon Zest
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Sea Salt
1 Cup of Fresh or Frozen
Blueberries
Directions
Preheat the oven the 375 degrees.
Line a muffin tin with 12 muffin liners.
In a large bowl, whisk together the egg until uniform in color. Whisk in the applesauce and vanilla.
In a glass measuring cup, fill with 1/4 cup coconut oil (it will most likely be solid) and melt in the microwave. Double-check that the melted amount is 1/4 cup by squatting down to counter level. Remove or add any extra coconut oil.
Add the 1/4 cup honey or maple syrup to the coconut oil. If the honey is very thick, microwave 10 seconds.
Add the 1/2 cup nut butter to the coconut oil-honey or maple syrup mixture. The total amount of ingredients should total 1 Cup. Check this at eye level.
Whisk the coconut oil mixture and the coconut flour, baking soda, baking powder, and sea salt into the egg/applesauce mixture. Fold in the blueberries.
Divide into the muffin cups and place them into the oven. Bake for 24-28 minutes.
