I started with the intention of testing lemon juice in place of milk in my vanilla cupcake recipe, which turned into creating a recipe for lemon muffins. I kept adding more lemon juice until I discovered it’s great with about a 1/4 cup of lemon juice added to my somewhat standard coconut flour recipe ratio for muffins.
I also added blueberries to a second round of the recipe and of course, they were equally great. The texture is a bit moister with the berries. I can imagine raspberries or blackberries will work well with this recipe as well. If you try it, please share your results, and a photo in a social channel would be awesome as well.
I did reduce the amount of sweetener in this recipe, but I haven’t had a chance to test a keto-friendly version. For keto, I think this recipe will work well with the equivalent amount of low-carb sweetener, and if it’s granular you may want to add about 2 tablespoons of water, milk, or dairy-free milk. Yogurt will work great as well. Let us know if you test it.
Oh, by the way, the vanilla cupcakes work well with lemon juice in place of milk.
Lemon Muffins {coconut flour}
Ingredients
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 large eggs
- 1/3 cup oil or sub with applesauce
- 6 tablespoons honey or maple syrup
- 1/4 cup lemon juice about 2 lemons
- 1 tablespoon vanilla extract
- 1/2 cup berries optional
Instructions
- Preheat your oven to 350°F (175°C, or gas mark 4).
- Combine all the dry in ingredients in a bowl and blend with a whisk or fork.
- Add the wet ingredients to the dry ingredients and whisk to blend well.
- Fill 8 parchment cupcake liners about 3/4 of the way with batter.
- Bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Store in the refrigerator for a few weeks, or freeze for a few months.
Hi, I just baked it. I used frozen red currents and malt extract instead of honey. I also baked for 30 mins. It’s yum! I think it can be a great snack or breakfast. Thank you for the recipe. I love to try low carb baking.
Great to hear! Thanks for sharing your ingredient swaps 🙂
I loved the very vanilla cupcakes. Made these exactly as recipe stated. They are just strange tasting. Maybe if they had the 2 tablespoons of coconut milk in them like the vanilla cupcakes they would taste better.
OMG, is there a way to delete my last post? I just found the 6 Tablespoons of honey in the microwave! LOL, so I did not make these just as directed. I’m so sorry. No wonder they were so weird. I’m going to make another batch right now.K
Don’t worry about it. I do that also, lol. Hope it worked out the second time!
Would you happen to know the nutritional facts? It looks great and seems fairly easy to make but more importantly different..I like different
I added it to the recipe notes, and will be publishing a post to help people get the nutritional info.
Oh, my! THANK YOU for this! Will definitely have to try this one! ❤❤❤
Great! you’re welcome 🙂
I made these today, to prevent the berries from becoming victims of the freezer or trash. And, they are so good!!! As my husband said, they are not “the same but different”as so many SCD recipes end up being, they are truly themselves. This recipe is perfect. Thank you!!
Good to hear! thanks 🙂