Lemon Blueberry Mug Muffins

Lemon Blueberry Mug Muffins

Ingredients:
½ c. coconut flour, plus 1 tsp.
¼ c. granulated sweetener, like Splenda
1 tsp. baking soda
1/8 tsp. salt
Zest from 1 lemon
½ c. coconut milk
¼ c. coconut oil, melted
4 eggs
½ tsp. lemon extract
½ c. frozen blueberries

Directions:
1. In a bowl, combine ½ cup coconut flour, Splenda, baking soda, salt and
lemon zest.
2. Stir in coconut milk, coconut oil, eggs and lemon extract.
3. Toss blueberries with remaining coconut flour, and gently fold into batter.
4. Grease 5 large mugs with nonstick spray, and divide batter evenly between
them.
5. Microwave each mug for 1 ½-2 minutes, or until set.
Nutrition Info