May 3, 2015

Blueberry Zest Muffins

Hi all! I'm back!

The months of March and April were a crazy whirlwind (hence the lack of posts.) Mike and I have relocated from Richmond, Virginia to central New Jersey. He took a new position with his same company and I have started a new job, still doing Marketing in the Financial industry.

Now that the kitchen is finally unpacked, we have settled into our new jobs, and learned where the best places are to shop (we are 3 miles from Trader Joe's!!), we've been enjoying cooking in our new kitchen, which I am absolutely in love with! I'll do a separate post giving you a kitchen tour :)

In an effort to clean up my eating, I've been meal planning since April and have some yummy recipes coming your way. The first one is Blueberry Zest Muffins, adapted from Tone It Up. These are gluten free, clean and one serving equals 1-2 muffins, depending on size. Enjoy these for breakfast, as a snack, or post-workout!


  • 3 eggs, room temperature
  • 2 Tbsp. Coconut Oil, melted
  • 3 Tbsp. Lemon zest
  • 1 Tbsp. Lemon juice
  • 2 splashes Almond Milk
  • ¼ cup Coconut Flour
  • 1 scoop of vanilla flavored protein powder (I use a brown rice protein)
  • 1 cup fresh blueberries
  • ¼ teaspoon baking powder
  • ¼ teaspoon of sea salt


  1. Preheat oven to 380° F.
  2. Whisk together eggs, coconut oil, lemon juice, lemon zest and almond milk.
  3. In a separate bowl, combine protein powder, coconut flour, baking powder, and salt; mix thoroughly.
  4. Next, combine dry ingredients into the wet batter and mix well until there are no lumps. Fold blueberries into batter and spoon into muffin tins. 
  5. Bake for 18-20 minutes or until a toothpick comes out clean. Enjoy!!

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