Low Carb Lemon Muffins – (Makes 8)
I saw on this facebook page a recipe for glazed lemon muffins. Well I’m going glaze free on this one but for the recipe with the glaze you can go here. The flavor is pretty darn good considering what it doesn’t have in comparison to other gluten filled muffins, also they are moist which is something I didn’t like about the paleo bread which was very dry. They have a slight hint of lemon and you can definitely taste the honey. I for one love them and if you don’t really like coconut I wouldn’t go for these. I’ll try and find something with almond flour for next time. But for now here they are!
Now these are dairy free, gluten free, grain free lemon muffins. So, by all rights they’re paleo friendly as well.
2 tbsp coconut oil or butter
zest and lemon juice from one lemon (abt 1/4 cup)
1/4 C Almond Milk
3 tbsp honey
1/3 C Coconut Flour
1/2 tsp baking soda
1/8 tsp kosher salt
Preheat oven to 350 degrees F. I used cupcake liners in 8 of the 12 in the cupcake pan.
In a medium bowl mix, eggs, coconut oil, almond milk, honey and lemon w/zest after well mixed, slowly add the coconut flour and be sure to take out any lumps with your whisk. Then add your baking soda and salt. Put about 1/4 C of mixture in each of your cupcake liners. Then bake for about 20-25 minutes or until nothing comes up when you stab it with a butter knife.
Makes 8 Muffins: each contains