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Lemon Coconut Blueberry Macadamia Nut Muffins

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These lemon coconut blueberry macadamia nut muffins came about when I needed something sweet and dessert-like to fill a craving one day. These muffins are full of flavor and each blueberry is a little burst of sweetness. There is no added sugar in this recipe, only the natural sweetness that is present in the coconut cream concentrate and the blueberries. Slightly crispy on the outside and soft on the inside, this is a delicious sweet treat that won’t derail whatever style of eating you’re following!

I embarked on a healing journey to help with thyroid and adrenal fatigue issues, which is when I started to eliminate all grains, gluten, dairy, legumes, and sugar (even stevia) from my diet. These muffins evolved from a need to fill that void left by the reduction of carbs and sweets.

Quick note about “coconut cream concentrate” and “coconut butter,” since I get asked this all the time. Whenever I refer to those two terms in my recipes, it means the product that is super finely ground coconut meat, which has a consistency similar to a nut butter. It’s not referring to coconut milk or coconut cream (the liquid beverage-type products), and it’s not referring to those vegan “butters” that often use coconut oil in them. You cannot substitute dairy butter for coconut butter, nor can you substitute coconut oil for coconut butter.

Further Food Commentary:

Blueberries are naturally anti-inflammatory, meaning they aid in protection of your skin from the summer sun. They are also considered a prebiotic food that can help the good bacteria, probiotics, keep your digestive and immune systems functioning well. Macadamias are a source of healthy monounsaturated and omega-3 fats, as well as fiber. Both macadamias and the coconut cream add to your daily requirement of the trace mineral manganese, and while free of cholesterol, both are also relatively rich sources of saturated fat. Moderation is key, so it's smart to stick with the recipe's small portion size of these bright lemon-y muffins.

Note: If you are watching intake of fat, you may consider replacing the macadamia nut oil with a mild olive oil, and omitting the macadamia nuts entirely or replacing them with walnuts or almonds. If dairy isn't an issue, you could also replace 1/2 of the coconut cream with plain fat-free or low-fat yogurt.

By Heather Goesch

Lemon Coconut Blueberry Macadamia Nut Muffins

Stars ( Reviews)

  • Prep Time:10 minutes
  • Cook Time:35-45 minutes
  • Servings: 16

Ingredients

1 teaspoon coconut oil
6 pastured eggs at room temperature
1 cup of coconut cream concentrate (or coconut butter)
1/4 cup macadamia nut oil (or coconut oil)
3/4 teaspoon baking soda
1/2 teaspoon sea salt
Juice of 1/2 lemon
Zest of 1 lemon
1/2 cup chopped macadamia nuts
3/4 cup blueberries (frozen or fresh)
1/2 teaspoon butter or ghee (optional)

Instructions

  1. Preheat your oven to 325 F and either grease your muffin pans with coconut oil, or use unbleached muffin liners. If you use the paper liners, I recommend brushing the inside of them with some coconut oil as well.
  2. In a food processor, blender, or a mixer (the food processor works best), combine the eggs, coconut cream concentrate, macadamia nut oil, baking soda, and sea salt until smooth and completely combined.
  3. With the food processor running, add the lemon juice and the lemon zest.
  4. Pour batter into a bowl and mix the blueberries and chopped macadamia nuts in by hand. If you’re using fresh blueberries, take care not to crush them as you stir.
  5. Pour or scoop the batter into the muffin tins filling each about 3/4 full.
  6. Bake at 325 F for 35-45 minutes, or until the tops of the muffins are golden brown and a toothpick comes out clean.
  7. Serve warm or cool. Tastes great both ways. For extra deliciousness, top with grass-fed butter or ghee. Store in an airtight container in the fridge or freezer.
Preheat your oven to 325 F and either grease your muffin pans with coconut oil, or use unbleached muffin liners. If you use the paper liners, I recommend brushing the inside of them with some coconut oil as well. In a food processor, blender, or a mixer (the food processor works best), combine the eggs, coconut cream concentrate, macadamia nut oil, baking soda, and sea salt until smooth and completely combined. With the food processor running, add the lemon juice and the lemon zest. Pour batter into a bowl and mix the blueberries and chopped macadamia nuts in by hand. If you’re using fresh blueberries, take care not to crush them as you stir. Pour or scoop the batter into the muffin tins filling each about 3/4 full. Bake at 325 F for 35-45 minutes, or until the tops of the muffins are golden brown and a toothpick comes out clean. Serve warm or cool. Tastes great both ways. For extra deliciousness, top with grass-fed butter or ghee. Store in an airtight container in the fridge or freezer.

Nutrition Information

Per Serving:  Calories: 184 ; Total Fat: 17 g; Saturated Fat: 10 g; Monounsaturated Fat: 6 g; Polyunsaturated Fat: 1 g; Cholesterol: 69 mg; Sodium: 91 mg; Potassium: 47 mg; Carbohydrate: 5 g; Fiber: 2 g; Sugar: 2 g; Protein: 4 g
Nutrition Bonus:  Iron: 8% Vit C: 2%; Vit A: 2%; Calcium: 1%
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