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
