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Paleo Lemon Coconut Muffins
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Servings:
10
Author:
Constance Smith - Cosmopolitan Cornbread
Ingredients
1
c
almond flour
1/4
c
coconut flour
3
Tb
arrowroot starch
1
teaspoon
baking powder
1/4
teaspoon
baking soda
1/4
teaspoon
fine sea salt
3
eggs
1/2
c
coconut milk
1/4
c
maple syrup
1/4
c
coconut oil
melted
2
Tb
lemon juice
1
teaspoon
vanilla extract
1/3
c
shredded unsweetened coconut
(plus extra for sprinkling)
Instructions
To begin, preheat your oven to 350 degrees.
Line a standard muffin pan with muffin liner papers (or grease the cups with coconut oil.)
Sift the almond flour, coconut flour, arrowroot starch, baking powder, baking soda, and salt together into a medium sized bowl. Set it aside for now.
In your mixing bowl, whisk your eggs.
Add the coconut milk, coconut oil, maple syrup, lemon juice, and vanilla. Mix well.
Add in your dry ingredients and mix until just combined.
Stir in the flaked coconut.
Scoop the batter into the muffin cups, distributing the batter evenly. Each cup should be about 2/3 full.
Top each cup with a pinch of additional shredded coconut.
Bake for 18 - 20 minutes, or until they spring back when you gently press in the center.
Immediately transfer the muffins to a cooling rack to cool completely.
Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/paleo-lemon-coconut-muffins/
Nutrition
Calories:
217
kcal
|
Carbohydrates:
13
g
|
Protein:
5
g
|
Fat:
17
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
49
mg
|
Sodium:
156
mg
|
Potassium:
82
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
71
IU
|
Vitamin C:
1
mg
|
Calcium:
67
mg
|
Iron:
1
mg
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