- 6
Ingredients
- Servings: 9 muffins
- Preparation Time: 15 minutes
- 2/3 cup organic coconut flour
- 1 teaspoon aluminum free baking powder
- 6 eggs
- 1/3 cup Rapadura whole sugar
- 2 tablespoons milk
- 2 tablespoons butter, melted
- 2 tablespoons Virgin Coconut oil (melted)
- 1 tablespoon lemon juice
- 2 teaspoons lime juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon finely grated lime zest
- 1/8 teaspoon Himalayan salt
Preparation
Step 1
Pre-heat oven at 350 degrees F.
Mix coconut flour and baking powder, and then set aside.
In a mixing bowl, beat the eggs and gradually add sugar, milk, butter,
coconut oil, lemon juice, lime juice, lemon zest, lime zest, and salt. Beat
until well blended.
Gradually add the coconut flour with baking powder to egg mixture. Blend
well. Spoon batter into 8 muffin tins lined with paper liners.
Add Comment
Really good! I added fresh blueberries.
I made the batch a little smaller to fit using my 6 muffin tin in my toaster oven so that I didn't have to heat up the whole kitchen, though after I did this, I realized the recipe could probably be made as is, in a loaf pan that would fit in the toaster oven. I also didn't have any fresh limes or lemons, so I used lemon oil and extra lemon juice instead. I am also avoiding sugar, so I used erythritol, xylitol, and stevia. I also added blueberries and shredded coconut. So here are my adjustments for a 6 muffin batch that turned out great, thank you for the inspiration, though I guess these would be called Lemon Blueberry Coconut Muffins:
Makes 6 muffins