Mother's Day Lemon Muffins- gluten free, sugar free

Lemon Muffins 

Yields 6 muffins

Gluten, sugar, nut and dairy free! 

Ingredients:

 4 large eggs  

3 TB melted coconut  oil or butter

1/2 cup coconut flour

1/4 tsp sea salt 

1/2 tsp baking soda 

1/4 cup xylitol 

3 tsp lemon zest (or zest of one lemon)

1/2 cup your choice of milk, warmed (also, see note). 

1/2 tsp apple cider vinegar 

For the Topping:

2 TB melted butter 

2 TB xylitol 

Heat oven to 350 degrees F 

Oil and line a muffin pan

   Blend eggs and oil in blender or by hand for about 2 minutes. 

 Mix together coconut flour, xylitol, lemon zest, baking soda and salt.

Combine wet and dry ingredients. Mix in warm milk and apple cider vinegar. 

Note: coconut flour differs according to brands. For the pictured muffins, I used the Walmart organic coconut flour and it was very dry compared to other brands. So I added 1/4 cup of milk making it a total of 3/4 cup milk.  

Below: example of batter that is too dry. It will bake but crumble apart when taken out of muffin pan.

Coconut flour muffin batter which needs more liquid

Below: with added 1/4 cup liquid. Still a little dry but much better. 

Bake at 350 degrees F for about 35 minutes or until toothpick comes out clean or tops are light golden. Cool for about 5 minutes.

  Dip tops of muffins in melted butter or oil then xylitol and let cool completely. Serve immediately or keep up to a week in the fridge. These also freeze well! 

How they look when straight out of oven. Not my favorite result at all. But still enjoyable. I promise to update this blog when I get new photos with better coconut flour brands!