“Paleo” Lemon Ginger Muffins courtesy of Elizabeth!
**gluten-free and refined sugar-free**
- 1/4 cup coconut flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 tablespoons ground ginger
- 1/4 cup coconut oil
- 1/4 cup raw honey (or less if you like it less sweet)
- 3 large free-range eggs
- 2 tablespoons fresh lemon zest (about 2 medium sized lemons)
Thoroughly combine the above ingredients into a large mixing bowl. Fill a lined muffin tray about 3/4 way up, and bake at 350 for about 15 minutes (until a toothpick comes out clean in the center). Cool, and eat!
Yield: 6 large muffins