Why is it that some of the most delicious food turns out to be either seriously unattractive or extremely difficult to photograph?!

Case and point . . .

Close your eyes and take a bite of these lemon-berry muffins and what you’ll taste is elegant and light, subtly sweet, deliciously tender, melt in the mouth, lemon scented muffins that are bursting with sweet, juicy berries . . .

But open your eyes and they aren’t the prettiest pick of the bunch . . .

I contemplated whether or not I should even bother sharing this recipe with you because I found it really hard to get a decent looking picture of these deliciously ugly little muffins.

But you guys . . . these muffins . . . they really are so delicious I decided I couldn’t possibly keep them to myself. It just wouldn’t be fair.

I know they say we eat with our eyes first but, I sincerely hope that you will look past the humble, rustic exterior and make them because, after you taste them I know you will see the beauty shining from within.

One taste and you will see there really is so much to love about these babies.

Starting with the fact that they are made with just a handful of real food ingredients that I bet you have on hand already and, they come together in less than 30 minutes.

Simply throw your ingredients into your blender or food processor and let it do the work for you.

All you have to do once your batter is good and blended is stir through some freshly grated lemon zest along with some vibrant and delicious blueberries and raspberries and you’re pretty much done.

See, your loving them a little already aren’t you 😉

But wait, there’s more . . .

Because then there’s the fact that they are all natural made with no refined flours or sugars – sweetened naturally with a couple of over-ripe bananas, a splash of vanilla, a drizzle of maple syrup and a pinch of heart warming cinnamon.

And, these deliciously ugly lemon-berry muffins also happen to be nut free which means they are totally safe to send to school with little (and not so little) ones aannnnnddd they’re also gluten free, grain free and paleo friendly!

So much to love I tell you!

But, most importantly, these deliciously ugly, lemon-berry muffins really are just down right delicious, despite their humble looking exterior they pretty much taste like sunshine and happiness all wrapped up in one delicious little mouthful.

FYI – those deliciously caramelized, seriously gnarly, weird yet wonderfully mesmerizing tops may very well be my favourite part!!!

They are incredibly light, subtly sweet, deliciously tender and simply melt in the mouth.

They have a subtle yet, delicious hint of vanilla and the perfect, zesty hum of light, fresh, lemony goodness and are simply bursting with sweet, juicy antioxidant rich berries . . .

So much deliciousness I can hardly stand it!

Question – why is it that these light, fresh, vibrant and delicious, seriously beautiful berries bleed out this weird blue-green hue when baked?! I mean come on now berries, help me to help you?!

Anyway . . . deliciously ugly lemon-berry muffins . . .

All natural, quick and easy, elegant and light, subtly sweet, deliciously tender, lemon scented, melt in the mouth muffins that are bursting with juicy berries . . .

Feel good food at its finest and the perfect little treat for any time of day!

Make them, Eat them. Love, love, love them.

Deliciously Ugly Lemon-berry Muffins {Gluten Free, Grain Free & Paleo Friendly}
Makes approx 8-10 – All natural, quick and easy, elegant and light, subtly sweet, deliciously tender, lemon scented, melt in the mouth muffins that are bursting with juicy berries.

Ingredients –

3 eggs

2 manky over-ripe bananas

1 Tablespoon of vanilla extract

1 Tablespoon maple syrup

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

1/4 cup coconut flour

1/2 teaspoon of ground cinnamon

1 teaspoon baking powder

1/2 teaspoon of baking soda

A pinch of salt

1 Tablespoon of freshly grated lemon zest (could sub 1/2 tsp lemon extract)

1/4 cup blueberries* (Fresh or frozen will work however if using frozen, do not thaw)

1/4 cup raspberries* (Fresh or frozen will work however if using frozen, do not thaw

* Or 1/2 a cup of your fave berries

1 scoop of collagen  optional

Method –

1 – Preheat oven to 175’C (350’F) – Line a muffin tray with paper cases and set aside.

2 – Place eggs, banana, vanilla, maple syrup, coconut oil and water into your food processor or blender and process until well combined. Note – if using lemon extract in place of lemon zest add that now too

3 – Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.

4 – Add your lemon zest and berries then stir to combine.

5 – Spoon the batter into your prepared muffin tray and bake for 10-12 minutes. When they are ready the tops will be deliciously golden and should be firm to the touch yet spring back a little when lightly pressed, a tooth pick should come out clean or have just a few crumbs attached when inserted into the center.

6 – Allow to cool for 5 minutes in the muffin tray, then transfer to a wire rack to cool completely – That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note – this will be an extremely difficult task. You have been warned.

FYI – these muffins will keep well in the freezer for up to 3 months

Enjoy xoxo

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Question of the day –

What are snacks or tasty treats are you loving lately?

Feel free to share recipes or leave links to recipes in the comments below and please for the love of all that is good in this world when you do make these muffins (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂

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