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}
Yield 8 muffins
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 or other will work as well. I'd avoid an oil with a strong flavor that will interfere with the lemon flavor.
Nutrition per serving: 134 calories, 7 g fat, 16 g carbohydrates, 3 g fiber, 4 g protein
Ingredients
- 1/2 cup coconut flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 4 large eggs
- 1/3 cup oil
- 1/4 cup plus 2 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.
Oh, my! THANK YOU for this! Will definitely have to try this one! ❤❤❤
Great! you’re welcome 🙂
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.