Lemon Blackberry Muffins

Makes 7 Muffins

Preparation time: 10 minutes

Bake time: 23 minutes

Ingredients:

• 1/2 Cup Coconut Flour

• 1Tbls. + 1 tsp Inulin

• 1/4 Cup Classic Lakanto Monkfruit Sweetener

• 1 tsp. Baking Powder

• 1/2 Cup Unsweetened Almond Milk

• 2 Large Eggs

• 1/4 Cup (4Tbls) Salted Butter, melted

• 1 Tbl. + 1 tsp Frontier Lemon Extract

• 1/2 Cup Blackberries

Lemon Glaze: Optional

• 3 Tbls Powdered Erythritol, sifted

• 4 tsps. Heavy Whipping Cream

• 1/2 tsp Frontier Lemon Extract

Instructions:

1.) Preheat oven to 350• Place paper liners in 7 muffin cups.

2.) Mix all dry ingredients in a large bowl.

3.) Add wet ingredients to dry mix. Stir until well combined.

4.) Gently fold in Blackberries. Fill Muffin cups 3/4 full.

5.) Bake for 23-25 minutes. Test with toothpick until it comes out clean. Let muffins set in pan for few minutes.

6.) Transfer to cooling rack. Make glaze and once fully cooled drizzle over top.

Notes:

💙 You can find Inulin in health food stores or on Amazon. I’ve been ordering Anthony’s Brand on Amazon. It just helps make the muffin more fluffy.

💙 I prefer using the Frontier brands extracts. It is an oil extract it has a really nice lemony flavor.

💙 These will be good on the countertop covered for a couple of days or refrigerate for up to a week.

💙 Macros run through KetoDiet App