Ingredients
- 2/3 cup organic coconut flour
- 5 eggs
- 1 tbsp vanilla
- 2 lemons juiced
- 1/4 cup organic virgin coconut oil melted
- 1/3 cup maple syrup
- 1 cup shredded courgette (squeeze out excess water before measuring)
- 1 Lemon zest
- 1 tsp baking soda
Servings:
Instructions
- Preheat oven to 350 degrees
- In a medium sized bowl mix together the lemon juice, maple syrup, vanilla and eggs.
- In a separate bowl mix together the coconut flour, baking soda and lemon zest.
- Add the wet ingredients to the dry ingredient and mix well. Slowly stir in the melted coconut oil and the shredded courgette.
- Pour muffin batter into baking muffin cups and bake for 25 minutes.
- Decorate them with melted dark chocolate and some desiccated coconut or almond flakes.
- Enjoy!