Lemon Berry Coconut Flour Muffins
Ingredients
Instructions
Preheat oven to 350°F.
Add the coconut flour and baking soda to a bowl and mix well.
Add the non-dairy milk, eggs, maple syrup, lemon zest, lemon juice, and oil to the bowl and using a hand mixer, mix until well combined and smooth. As you continue to mix, the batter will thicken.
Pour the batter into silicone baking cups.
Drop a teaspoon of the berry puree on top of each muffin. Using a knife, make a twirly design.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Myheartbeets →
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
First time experimenting with coconut flour and I tried this recipe. Maybe I’m not loving the coconut flour it has a more dense texture. One thing I am certain is that there is way too much egg in this recipe, left a very eggy after taste.
Thanks!!!
I absolutely LOVED these. I have been experimenting with coconut flour a lot over the past couple of months, and this the first time I've baked something with coconut flour that does not taste too egg-y. And I think the amount of lemon juice and rind in the recipe is just perfect - the flavor that came through was wonderful! For some reason, I was worried putting in rind would make it bitter, but that wasn't a problem at all. Thanks!
Did you make this recipe?
Leave a Comment