Recipe: Coconut Lemon Berry Muffins (Paleo, SCD, GAPS)




  1. Preheat the oven to 325º F and prepare your muffin pan with papers or use a silicon pan
  2. In a food processor add the eggs, coconut oil, vanilla, honey and juice of one lemon, lemon zest and coconut milk and mix well
  3. Add the collagen peptides, coconut flour, sea salt, baking soda and mix
  4. Add the shredded coconut and mix
  5. Spoon one tablespoon into the muffin papers
  6. Add the berries and then cover with some more batter to fill the paper 3/4 full
  7. Add another berry on top for garnish
  8. Bake for 30 minutes
  9. They are ready when a toothpick comes out clean
  10. Cool on a rack