Grain Free Lemon Muffins

by Girl Gone Domestic

I’m 4 weeks into grain free living.  I’m learning to adjust, and it helps to have the internet as a way to connect and learn from other grain free folks.  I’ve missed having an occasional baked good.  I can’t have beans, or any grains, so gluten free flours are not an option, but thanks be to God for coconut flour, it has been my knight in shining armor!

I came across this website called Simply Coconut which has some great recipes from Bruce Fife, so really, I guess Mr. Fife has been my knight in shining armor. Cakes, muffins, cookies, biscuits, all grain free!  I can’t have sugar, but I can have small amounts of raw honey, an easy substitution.  And these coconut flour baked goods are loaded with fiber and protein!  These lemon muffins were the perfect fix for my breakfast blahs this morning.

Now mind you these are not like muffins made with flour, they are slightly denser, but not at all heavy, and the flavor is great!

Grain Free Lemon Muffins

adapted from Bruce Fife’s Honey Muffin recipe  This is a basic coconut flour muffin recipe you can use to make a variety of muffins.

6 eggs

4 tablespoons butter or coconut oil, melted

4 tablespoons coconut milk or whole milk

6 tablespoons honey

zest from a small lemon

juice from half a small lemon (about 2T.)

1/2 teaspoon salt

1/2 teaspoon vanilla

1/2 cup sifted coconut flour

1/2 teaspoon baking powder

Blend together eggs, butter, coconut milk, honey, lemon zest & juice, salt,

and vanilla. Combine coconut flour with baking

powder and thoroughly mix into batter until there are

no lumps. Pour batter into muffin cups. Bake at 400º

for 15 minutes or until set. Makes 12 muffins. Top with butter and enjoy!

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