Veggie Staples

dairy free, gluten free, refined sugar free, plant based recipes

Paleo & Nut Free Lemon Blueberry Muffins

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It’s summer & it’s berry season! I’ve been super duper craving muffins lately, and I still have an obscene amount of blueberries in the freezer from last summer, and knowing that we’re going to go again soon, I want to use them up. So lemon blueberry muffins it is (and they are nut free)! That means lots of blueberry smoothies, etc! Although I love blueberries (and lemons), my favorite berry is the blackberry (I have a great recipe for a blackberry smoothie here and a great recipe for blackberry watermelon popsicles here). What is your favorite berry?

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Paleo & Nut Free Lemon Blueberry Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 5 muffins
 
Ingredients
  • 3 eggs
  • zest of one lemon
  • juice of one lemon
  • ¾ cup blueberries, fresh or frozen
  • ¼ cup coconut flour
  • 2 tablespoons coconut oil, melted + more for greasing
  • 1 tablespoon stevia or coconut sugar (optional, for sweetness)
  • 1 tablespoon non dairy milk
  • ¼ teaspoon baking powder
  • ¼ teaspoon vanilla extract
Instructions
  1. Preheat oven to 400 degrees
  2. Wash blueberries if needed
  3. Combine dry ingredients, sift thoroughly
  4. Combine wet ingredients (except blueberries) and mix well
  5. Combine wet and dry ingredients and mix well
  6. Gently fold in blueberries
  7. Line 5 muffin cups or grease with extra coconut oil
  8. bakers note: if you add water to empty muffin cups (1/2 full) muffins will bake more evenly
  9. Bake 18-22 minutes or until a toothpick comes out clean
  10. Allow to cool before eating

paleolemonblueberrymuffins

Easy Breakfast Egg Muffins

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Being a teacher, breakfast for me has got to be quick. I am completely notorious for hitting the snooze button (more than once) before getting out of bed each morning. I am doing really well after my sugar detox (I lost 5 lbs, and I wasn’t super duper strict after the first week, to be honest, I was using stevia in my coffee…oops!). I highly recommend the 21 Day Sugar Detox if you are struggling with any kind of serious sugar cravings, or you just want to make your eating habits a little more healthy!

So I have been eating these breakfast egg muffins for the past 2 weeks in the morning. They are great for the mornings that I go to this new Crossfit/TRX class that I’ve been trying out at my gym. I can eat them on the way to work after I’ve gotten in the car! Perfect! The great thing is you can roast or saute any veggies of your liking (or even turkey bacon if you’ve got meat eaters on your hands) to put in the cups - and presto, you have a wonderfully delicious and quick breakfast! Low carb and full of protein to keep you full a long time! They are so good, I’ve been eating them cold, but they also reheat wonderfully! I hope you enjoy them just as much as I do!

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Easy Breakfast Egg Muffins
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Recipe type: breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
 
Ingredients
  • 12 eggs
  • 2 cups kale, washed and chopped
  • 2 red peppers, washed and chopped
  • 1 bunch of green onion/scallion, washed and chopped
  • 1 cup mushrooms, washed and chopped
  • salt and pepper to taste
  • coconut oil for greasing (or muffin cup liners)
Instructions
  1. Preheat oven to 350 degrees
  2. Wash and chop all veggies (including green onion/scallion)
  3. Saute vegetables until just cooked
  4. Add cooked vegetables and eggs to a large bowl and whisk until well combined
  5. Divide egg mixture evenly among the cups
  6. Place egg muffins in the oven for 20-22 minutes or until a toothpick comes out clean
  7. Enjoy after the muffins have cooled slightly

 

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