Moist and delicious – these nutritious coconut flour muffins provide a burst of lemonberry goodness in every bite! For a delicious variation of this recipe, check out my coconut flour Lemon Poppy Mini-Muffins.
Time-Saving Tip: Whenever a recipe calls for lemon juice or lemon zest, here’s a real time- and money-saving tip … If the recipe calls for lemon juice, first zest the lemon and place the lemon zest in a freezer-safe container and freeze for future recipes. If a recipe calls for lemon zest, after zesting the lemon, squeeze the lemon to extract the juice and place the lemon juice in a freezer-safe container for future recipes. This eliminates waste and helps to reduce the prep time for future meals.
Ingredients
- 1/2 cup organic coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 4 large eggs
- 1/3 cup plain organic whole milk kefir (or yogurt)
- 1/3 cup pure maple syrup
- 2 tbsp unsalted butter, melted
- 1/2 tsp pure lemon extract
- 2 tsp fresh lemon zest (approximately one lemon)
- 1 cup of fresh raspberries, halved (raspberries are my favorite with lemon, but you can also use fresh whole blueberries, which work well with lemon too!)
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with 8 paper liners. In a small bowl, mix together the coconut flour, baking soda and salt. In a large bowl, whisk together the eggs, kefir, maple syrup, butter, lemon extract and lemon zest. Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick.
- Add a spoonful of the muffin batter to each of the lined muffin cups making sure to fill no more than 1/3 of the muffin liner. Using both hands, lift the muffin tin evenly tap the bottom on the counter to evenly distribute the batter in the bottom of the muffin cups.
- Then, add a small amount of berries to each muffin cup. Next, place another spoonful of batter on top of the berries, making sure to evenly distribute the remaining batter among all the muffin cups. Finally, add a bit more fruit to the top of each muffin.
- Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. Allow to cool in the pan for 5 minutes, then serve. Enjoy!
made this this morning…so yummy! didn’t have lemons or raspberries so i improvised! i used dried cherries, orange zest and sprinkled unsweetened coconut on top. they were yummy. so many possibilities!! love your recipes!!
oooh! sounds wonderful! great improvising!! so glad you’re enjoying the new site! thanks, Renee!