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Lemon Muffins {coconut flour}

July 17, 2019 by Erica 7 Comments

Lemon Muffins

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

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5 from 1 vote

Lemon Muffins {coconut flour}

 I recommend using parchment muffin liners so the muffins are easy to remove.
For SCD, honey only.
As for type of oil, I usually use sunflower, but olive oil or other light work as well. I'd avoid an oil with a strong flavor that will interfere with the lemon flavor. I don't recommend coconut oil because some readers have told me it doesn't work.
Servings: 8 muffins
Calories: 205kcal
Author: Erica

Ingredients

  • 1/2 cup coconut flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 4 large eggs
  • 1/3 cup oil
  • 6 tablespoons honey or maple syrup
  • 1/4 cup lemon juice about 2 lemons
  • 1 tablespoon vanilla extract
  • 1/2 cup berries optional
US Customary - Metric

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.

Nutrition

Calories: 205kcal | Carbohydrates: 19g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 82mg | Sodium: 155mg | Potassium: 52mg | Fiber: 3g | Sugar: 15g | Vitamin A: 119IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg
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Filed Under: Breakfast, Dairy Free, Desserts, Gluten-Free, Lactose Free, Nut-Free, Paleo, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian

Previous Post: « Berry Yogurt Waffle Cones
Next Post: Lemon Blueberry Loaf {coconut flour} »

Reader Interactions

Comments

  1. AvatarSJ

    July 19, 2019 at 5:44 pm

    Would you happen to know the nutritional facts? It looks great and seems fairly easy to make but more importantly different..I like different

    Reply
    • EricaErica

      July 28, 2019 at 12:46 pm

      I added it to the recipe notes, and will be publishing a post to help people get the nutritional info.

      Reply
  2. AvatarJean Allen

    July 18, 2019 at 8:18 am

    Oh, my! THANK YOU for this! Will definitely have to try this one! ❤❤❤

    Reply
    • EricaErica

      July 18, 2019 at 8:37 am

      Great! you’re welcome 🙂

      Reply
    • AvatarBobbie

      November 11, 2020 at 11:05 am

      5 stars
      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!!

      Reply
      • EricaErica

        November 11, 2020 at 1:06 pm

        Good to hear! thanks 🙂

        Reply

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Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
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Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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