Lemon Muffins

Lemon Muffins
Lemon Muffins

If you are looking for a good healthy basic lemon muffin recipe to satisfy those muffin cravings then this recipe is for you! They are so easy to make, gluten free, dairy free, and refined sugar free - they make a great breakfast, snack or dessert and taste amazing!

With all of my healthy treats I always use an unscented coconut oil as otherwise I find the coconut oil taste can be a little overpowering. I buy Blue Coconut from Pak'nSave which comes in a 1L tub - perfect for cooking, baking, taking your make up off and giving to the dog too (it’s apparently very good for their ear health πŸ‘Œ).

Thanks Blue Coconut for partnering with us on this post and video. We only partner with brands that we LOVE and are excited to share with our amazing community 😊

Lemon Muffins Blue coconut

Lemon Muffins

Ingredients:

2 Tbsp lemon juice (about 2 lemons)
1/4 cup Blue Coconut coconut oil
3 eggs
1 tsp vanilla extract
3 Tbsp maple syrup (or honey)
3/4 cup of ground almonds
1/4 cup tapioca flour
1/4 cup coconut flour
Pinch of sea salt
1/4 tsp baking soda
Zest of 1 lemon

LEMON GLAZE:

2 Tbsp lemon juice
1 Tbsp coconut sugar

Instructions:

  1. Preheat the oven to 180 degrees fan bake.

  2. In separate bowls, mix the wet ingredients and dry ingredients. Carefully fold the 2 together.

  3. Pour the muffin mixture into a lined muffin tin.

  4. Bake at 180 degrees for 15 minutes or until the muffins are cooked.

  5. To check they are cooked through, insert a knife into the muffin, the knife should come out clean. If there is still raw mixture on the knife then put the muffins back in the oven for another 3-5 minutes.

Makes 6 medium sized muffins or 4 large

If you make this recipe then please tag me on Instagram or Facebook as I LOVE seeing your creations and I really appreciate your help in growing this community πŸ˜ŠπŸ’›


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