I love the color,scent, and flavor of lemons. I always associate lemons with hot summers cooled by a refreshing glass of lemonade. Bright sunny days and golden lit afternoons. Lemon with cilantro for salsa and ceviche at the beach. If life gives me lemons I think, “Oh yea!” With this recipe I think all you Paleo eaters will be thinking yea as well. Or at least, “Oh yum!” These would make great tea cakes for anyone non Paleo as well. I would totally have a few of these with a cup of black tea.


ADK Photography Copyright 2013


6 eggs

½ cup butter or coconut oil, melted

1 tsp pure vanilla extract

¼ cup grade B maple syrup

1 lemon, juice and zest

½ cup coconut flour

½ tsp sea salt

¼ tsp baking soda

1 cup fresh blueberries


Preheat over to 350° F.

Wisk the eggs, butter or coconut oil, pure vanilla extract, maple syrup, lemon juice, and lemon zest together in a large mixing bowl. Sift in the coconut flour, sea salt, and baking soda, and stir until well combined. Gently fold in the blue berries

In a muffin tin, scoop ¼ cup of the batter into each lined muffin cup (natural parchment muffin papers work best for lining), and bake for 35-40 minutes.

ADK Photography Copyright 2013