Pumpkin Blueberry Muffins

Ingredients

• Egg

  Whole, fresh eggs

  6 large or 300g

• Coconut oil

  ½ cup or 109g

• Maple syrups

  ¼ cup or 81g

• Vanilla extract

  1 tsp or 4g

• Organic Coconut Flour

  Baker Josef's

  ½ cup or 70g

• Arrowroot

  Raw

  ¼ cup, sliced or 30g

• Salt

  Table

  ½ tsp or 3g

• Baking soda

  Leavening agents

  ½ tsp or 2g

• Blueberries

  Raw

  1 cup or 148g

• Pumpkin

  Canned, with salt

  ½ cup or 123g

Directions

1. Preheat the oven to 350°F. Line a 12-well muffin tin with parchment paper liners. In a large mixing bowl, whisk together the eggs, butter, maple syrup, vanilla extract, lemon zest, and lemon juice. Sift the coconut flour, tapioca flour, salt, and baking soda into the wet ingredients and stir until well combined. Gently fold in the blueberries. Fill the lined muffin cups evenly with the batter and bake for 35 to 40 minutes, until a toothpick inserted into the center of a muffin comes out clean. Store the muffins on the countertop for 1 day or in the refrigerator for up to 5 days.

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