Lemon, Raspberry, Blueberry Gluten-Free Muffin Made Easy by Chef Marie

"Not only the flavors are there but it’s also gluten-free and packed of vitamin C! 

You want to make it today? Easy breezy, here are the ingredients":

• 1 cup of coconut flour
• 1 cup of almond flour (or gluten-free flour if you can’t use any but flour)
• 4 eggs
• 1/2 of a lemon, juice and zest
• 2 tbsp of coconut oil 
• 1/2 cup of swerve or maple syrup
• 1 tsp of vanilla
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp of MCHEF GRANDMA SWEET PUMPKIN SPICES
• 1 cup raspberries and blueberries (fresh or frozen)
• 
  

Instructions

Preheat the oven to 350 F and place grill in Center if the oven.

In a bowl, whisk together the eggs, sugar (swerve or maple syrup), lemon juice and zest, coconut oil and vanilla.

In a separate bowl, mix together the flour, baking soda, and salt.

Bon appétit! Make a double batch if you can and freeze them! It's a great source of vitamins and nutrients for best breakfast or snacks to go!

Find Chef Marie's new cookbook of 100 low-carbs and gluten-recipes absolutely delicious recipes: CHEF MARIE LIFESTYLE FOOD GUIDE! Click here on this link for more details! Bon appétit!