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Muffins & Quick Breads

Coco Lemon Berry Muffins

Recipe provided by Corina Nielsen
20mins
Prep Time
15mins
Cook Time
35mins
Total Time
Serves 12
Est. Yield

Ingredients

  • 1 1/2 cup Kodiak Cakes Blueberry Lemon Muffin Mix
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup baking stevia or sweetener of choice
  • 1 cup milk of choice
  • 2 whole eggs
  • 1/2 teaspoon coconut extract
  • 1 tsp lemon zest
  • 1/2 cup frozen or fresh blueberries
  • 1/2 cup coconut butter
  • 1/2 cup unsweetened shredded coconut

DIRECTIONS

  1. Preheat oven to 350 degrees and line a cupcake tin with cupcake liners or coat with non stick spray.
  2. Add all ingredients to a large bowl (except blueberries, coconut butter, and shredded coconut). Mix well until smooth. Stir in blueberries.
  3. Add batter to prepared cupcake pan and bake for 13-15 minutes. Edges will turn lightly browned. Let cool completely.
  4. Melt coconut butter in a small bowl. Dip the tops of each muffin into coconut butter and sprinkle with shredded coconut. Add additional blueberries if desired.

Coco Lemon Berry Muffins

Nutrition Facts

150
Calories
9g
Total Fat
13g
Carbs
3g
Fiber
4g
Protein

Recipe Makes approx. 12 Servings
Serving Size = 1 Muffin

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