Moist and delicious – these nutritious coconut flour muffins provide a burst of lemon-berry goodness in every bite! Feel free to change out the raspberries and citrus zest used in this recipe with whatever you find in season to create your own unique flavor combinations, such as Blueberry Lemon or Cranberry Orange. Yum!
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!
Ingredients
- 1/2 cup organic coconut flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 4 large eggs
- 1/3 cup plain whole milk or coconut milk yogurt
- 3 tbsp honey
- 2 tbsp unsalted butter, melted (or coconut oil)
- 1/2 tsp pure vanilla extract
- 1 tbsp lemon juice
- 2 tsp fresh lemon zest (approximately one lemon)
- 1 cup of fresh raspberries, halved (blueberries are another great option!)
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, yogurt, honey, butter (or coconut oil), vanilla extract, lemon juice and 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 20-22 minutes, until top and edges begin to turn a light golden brown. Allow to cool in the pan for 5 minutes, then serve. Enjoy!
Notes
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.
Looking for more delicious GF coconut flour recipes? Here are a few top reader favorites:
• Pineapple Coconut Muffins
• Little Lemon Poppyseed Muffins
• Fruity Coconut Flour Pancakes
• Raw Cookie Dough Bites
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! 🙂
I can’t wait to try making these muffins! My toddler is going through a picky stage and not eating much so maybe these will do the trick. They look too good for even him to pass on. I have never baked with coconut flour before so it will be something new to try. Also, I like your suggestion to freeze lemon zest and the juice. I never thought of doing that and end up wasting so much. Love the site!
Hi, Sara! Thanks so much for taking time to leave a note. Also appreciate you sharing links to this site on your meal plans. When it comes to coconut flour, some people absolutely love it and some, not so much. If your son likes coconut flavor (as it will have slight coconut undertones) and doesn’t mind it’s unique texture, then you’re golden. I have one son who really enjoys coconut flour (like I do) and one who can’t stand it – of course he doesn’t like coconut, so that pretty much leaves this out as an option. The great thing about coconut flour (and almond flour) compared to many other GF flours is that they are low carb, low sugar and are chock full of protein, fiber and important nutrients. 🙂 Hope you enjoy these muffins! Lots of blessings, Kelly
Hi Kelly!
I made these tonight and my husband really liked them! Yay! I made them with blueberries because that’s all I had on hand. This will be a great treat for breakfast for the kids tomorrow (except for my egg/gluten free boy, I made him the cinnamon muffins with almond flour and flax for the egg…YUMMY!)
I have two questions for you, which might be answered somewhere on your website but I haven’t seen it yet…
1. Have you ever frozen the batter for the gluten free recipes to thaw and bake later or frozen the already baked muffins? Do they hold up as well as wheat flour?
2. Can the muffin recipes be baked in a small cake pan or a bread loaf pan? I would think it should be fine as long as the cooking time is adjusted?
Thank you so much for your guidance. Your website has been a God send to my family as we are learning this new way of life, eating clean and gluten free! 🙂
Hi, Myra! So glad you all are enjoying this recipe. You know, that is an EXCELLENT idea to freeze the muffin batter and I think I’ve seen this on some other site. I will have to try it and see how it works? And yes, I have had some readers who’ve made a small loaf with the muffins, but the temp has to be lowered and the bake time extended. 🙂
Thanks, Kelly! Yes, Laura over at Heavenly Homemakers has been talking about freezing muffin batter. Some readers commented that they freeze the batter flat in a large ziplock bag, thaw over night, then snip the corner of the bag & squezze batter into muffin cups. Isn’t that a great idea? Laura likes flash freezing the batter in the muffin pans (in paper liners), then once frozen, she removes them from the pan and freezes in plastic bags for future use. That’s great too but seems like more work. 😉 Some people asked if it worked for gluten free batters, but no one had an answer, so I thought I’d check with you. I will give it a try soon and let you know. 🙂 Thanks for the heads up on the loaf pans! I will try that too!
Ah, yes! That’s where I saw it. I love Laura’s site! Thanks for reminding me. I’ve got to try this and see how it works with grain-free flour recipes? Thank you! Blessings, Kelly 🙂
How could I revise this recipe to NOT use coconut or any nut flour. I would love to make any of your muffins for breakfast but I have one daycare kid that has a nut allergy.
Hi, Jessica. You will need to use a different recipe as recipes developed for use with coconut flour require more eggs and liquids than recipes developed for other flours. I would recommend doing a google search for a lemon muffin using the flour you prefer. If you’re gluten-free, there are recipes that use GF flour mixes that do not contain nuts. Since I’m grain-free, my baked goods recipes utilize either coconut flour or almond flour (or a combination) since I don’t use starch-based flours or grains. 🙂
Hi!! Can I use almond flour instead for this recipe? Or are there coconut flours I can get without the coconut taste Thanks! I just recently started the GAPS Program and am so glad I came across this site!
Hi, Samantha. Since coconut flour and almond flour behave very differently, they require differing amounts of liquids and eggs to get good results. So substituting the flour without completely revising the recipe isn’t possible. However, I do have an almond flour muffin recipe that is very similar to this one. Here’s the link: http://thenourishinghome.com/2013/06/strawberry-shortcake-muffins/
Congrats on starting GAPS! It’s a wonderful way to improve your gut health and begin nourishing your body with whole foods! I’m glad you found this site and hope you enjoy the recipes and encouragement here. I also provide free weekly meal plans too that you can receive by subscribing to the site, if you’d like: http://eepurl.com/LFIpf
With blessings, Kelly
Your instructions don’t match the ingredients list. Do you substitute lemon extract for the listed vanilla extract? When do you add the lemon juice?
Hi, Diane. First, thank you SO much for taking the time to let me know about this error. I’m so glad you caught this, because I can see how confusing this is. I’m not sure what I was doing when I typed this up (LOL), but I did fix the errors in the recipe. You will want to use vanilla (to enhance flavor), along with the lemon juice (which reacts with the baking soda to help with the rise) and the lemon zest (to enhance flavor). Thanks again for your kind note! Enjoy! 🙂