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Lemon Muffins {coconut flour}

July 17, 2019 by Erica 19 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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Filed Under: Breakfast, Dairy Free, Desserts, Gluten-Free, Lactose Free, Nut Free, Paleo, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: coconut flour, lemon, Recipe Subscriber Only

Previous Post: « Berry Yogurt Waffle Cones
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Reader Interactions

Comments

  1. Hanna

    November 16, 2021 at 1:31 pm

    5 stars
    I love this recipe! Thank you! I made it few times already.
    Today I want to make them again but I don’t have lemons but I do have oranges- do you think it may also taste good? I think I’m gonna try

    Reply
    • Hanna

      November 16, 2021 at 1:32 pm

      Sorry I though first comment didn’t posted so I doubled it by accident

      Reply
      • Erica

        November 16, 2021 at 1:33 pm

        no worries. I clear users so I avoid spam mail 😉

        Reply
    • Erica

      November 16, 2021 at 1:33 pm

      Oh, I haven’t tried that yet, but would love to know if it works!

      Reply
      • Hanna

        November 16, 2021 at 3:13 pm

        Well it works but with lemon is much better – lemon is much more sour so it’s very good balance with dry and havy coconut flour. It make a little bit of cheesecake taste . With orange juice it doesnt taste orangish at all it just have no specific taste haha like there is something missing, its more like a normal biscuit in taste. So next time I will go back to lemon 🙂

        Reply
        • Erica

          November 16, 2021 at 4:23 pm

          Oh, thanks! That makes sense. 🙂

          Reply
  2. Hanna

    November 16, 2021 at 1:28 pm

    I love these cupcakes! Thank you for recipe. I made them few times already.
    I don’t have today any lemons in home but I do have oranges – do you think orange version would also taste good? I think I’m gonna try

    Reply
  3. Christina

    August 28, 2021 at 5:03 am

    5 stars
    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.

    Reply
    • Erica

      August 28, 2021 at 5:31 am

      Great to hear! Thanks for sharing your ingredient swaps 🙂

      Reply
  4. Karen

    May 9, 2021 at 2:48 pm

    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.

    Reply
    • Karen

      May 9, 2021 at 3:38 pm

      5 stars
      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

      Reply
    • Erica

      May 9, 2021 at 7:39 pm

      Don’t worry about it. I do that also, lol. Hope it worked out the second time!

      Reply
  5. SJ

    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
    • Erica

      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
  6. Jean Allen

    July 18, 2019 at 8:18 am

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

    Reply
    • Erica

      July 18, 2019 at 8:37 am

      Great! you’re welcome 🙂

      Reply
    • Bobbie

      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
      • Erica

        November 11, 2020 at 1:06 pm

        Good to hear! thanks 🙂

        Reply

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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
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I 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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