These healthy flourless lemon blueberry muffins are super fluffy, loaded with blueberries and topped with a healthy iced lemon glaze which is naturally sweetened! Made without any dairy or oil, they are naturally paleo, vegan, gluten free, sugar free and protein packed!
Preheat your oven to 400 degrees Fahrenheit and grease a 10-12 count muffin tray or line them with muffin liners. Set aside.
For the flourless version, add all the ingredients, except for the blueberries in a blender and blend until combined. Transfer to a large mixing bowl.
For the paleo version, sift the dry ingredients into a large mixing bowl. In a separate bowl, combine your eggs, mashed bananas, softened butter, agave nectar and vanilla extract until fully incorporated. Add to the dry ingredients.
For both version, fold in the blueberries and transfer to the lined muffin tray/muffin tins. Bake the muffins for 18-20 minutes (paleo version) or 20-25 minutes (flourless version), or until a toothpick comes out clean.
Once cooked, let muffins cool in the pan for 5 minutes, before transferring to a wire rack to cool. Once cooled, drizzle iced lemon glaze over it.
To make the iced lemon glaze:
In a small mixing bowl, add your soften/melted coconut butter and whisk with all the ingredients until a silky texture remains. Drizzle over the cooled muffins.
Muffins are best to be kept covered and refrigerated- They are also freezer friendly.Only make the iced lemon glaze prior to dropping on the muffins, otherwise it will harden up.