Gluten-Free, Vegan Serves 12

• ½ Cup Banana Mashed 
• 1 Cup Blackberries Fresh
• ⅓ Cup Coconut Oil
• 1 teaspoon Lemon Zest
• ½ Cup Coconut Milk Full Fat
• 2 teaspoons Baking Powder
• ½ Cup Coconut Sugar
• 1 ½ Cup Coconut Flour
• ½ teaspoon Sea Salt
• 1 teaspoon Vanilla Extract
• 3 Drops Lemon Essential Oil (Make sure you use one that can be taken internally!)

Directions:

Preheat oven to 350 degrees. In a large bowl combine all wet ingredients, mix well. In a smaller bowl combine all dry ingredients, mix well. Slowly begin to incorporate the dry ingredients into the wet (I do about ½ cup at a time) until both bowls are completely incorporated. Take a muffin pan of your choice and add a nonstick barrier to each cup (non stick spray, muffin/cupcake wrappers, or my favorite wax paper cut into squares and I spray the pan prior to adding the cups for easier removal). Place mixture into cups making sure not to fill completely (when you use coconut flour the muffins tend to be more dense and do not rise as high). Bake for 20 minutes at 350 or until golden brown. Let cool and enjoy! I love to add blackberry chia jam.