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.
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| Coconut flour muffin batter which needs more liquid |
Below: with added 1/4 cup liquid. Still a little dry but much better.
