These Lemon Paleo Muffins are so easy to make in one bowl and are so delicious! Gluten free, dairy free, easily made nut-free and refined sugar free- they make a great breakfast, snack or dessert.
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I get inspiration for recipes in all kinds of interesting places. From travel. From my students. From my friends. From the farmer’s market. From a bowl of almost bad lemons.
Yeah, you read that last one correctly. This recipe was inspired by the need to clean out my fruit bowl. Romantic and moving…right? Probably not, but it is also the truth.
Like many people, I really hate food waste. It hurts my heart and I try to not to pitch any of the food that we are so fortunate to have. Even the lemons.
If you have ever walked around the streets of Southern California, you can’t make a right turn without spying a citrus tree growing in someone’s yard. And when those suckers are in season, they are bursting with fruit! And this year has been especially fruitful in the citrus department. Especially lemons.
Everyone we know seems to have an incredibly successful lemon tree this year. And they are loading us up with their plethora of lemons. All of them. Weekly. Okay, maybe not weekly. But a lot. And, we’ve done everything we can think of with lemons. Lemonade stands (Alice has made bank this summer on this lemon use). Salad dressings. In our tea. In our water. In natural cleaning products. Nope, not many lemons have gone bad on my watch….and this One-Bowl Paleo Lemon Muffins might be my favorite no-waste venture yet!
So, when life gives *you* a bowl of (almost bad) lemons, go make One-Bowl Paleo Lemon Muffins!
Loving on super simple summer treats? Then try Super Simple Blackberry Chia Jam, Super Healthy Fudge Pops (with hidden veggies!), or 5-Minute Tropical Sorbet.
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One-Bowl Paleo Lemon Muffins
ingredients:
- 1 tablespoon melted coconut oil or avocado oil
- 1 teaspoon vanilla extract
- 4 tablespoons maple syrup or honey
- 3 eggs
- 1/2 cup nut milk or full-fat coconut milk
- 2 tablespoons lemon juice
- zest of 1 large lemon
- 1/4 cup arrowroot powder
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
instructions:
- Preheat the oven to 350 degrees F.
- Combine the oil, maple syrup/honey, eggs, milk, lemon juice, lemon zest, and vanilla in a large bowl, whisking to combine.
- In the same bowl, add the arrowroot powder, coconut flour, and baking soda, stirring until well combined, there are no lumps and coconut flour has had a chance to absorb liquid.
- Grease or line 8 holes in a muffin pan withcupcake liners. Spoon 2 heaping tablespoons of batter into each cup.
- Bake the muffins for 25 minutes, or until the tops are slightly browned and a toothpick comes out clean when inserted into the center of a muffin.
- Remove from the oven and allow to cool for 20 minutes. Enjoy immediately or store in the refrigerator in a tightly sealed container for up to 5 days. Freeze the leftover muffins in a tightly sealed container for up to 1 month.
I made these and added 3/4 cup fresh blueberries, and it made a dozen! I would definitely make again and add an extra 2T lemon juice & 1T honey. I couldn’t taste the lemon too much, but it might be because I added blueberries. Either way, delicious!
I’ve made these over half a dozen times the past 2 months. My husband, 18 month old and I devour them. So yummy! and SO. EASY.
Also, I’ve subbed tapicoa starch for arrowroot each time b/c it’s what I had on hand, and they worked awesome.
Just made these with my kids and we added blueberries too
What does arrowroot do I didn’t have it on hand?
Did it work out ok without the arrowroot? I’d rather not use if not needed
I would not suggest skipping the arrowroot. It gives the muffins a softer, spongier texture!
Love all things lemon! I’m freezing muffins of all sorts in preparation for birth. Wanted to make these into lactation muffins with a few more calories, in hopes of successful breastfeeding. Modifications: replaced coconut flour with oat flour, arrowroot powder with cassava flour, 2t lemon extract for vanilla, doubled lemon juice, reduced maple syrup by half (shouldn’t have–I typically reduce sugars so we don’t have to think about gestational diabetes or get unhealthy blood sugar spikes, but this recipe needs it, especially with this modifications). Added 1/2c chopped cashews and 3/4c blueberries, and for lactation, added 3T ground flax seed and 2T brewer’s yeast. Didn’t rise much, but the one I sampled tasted good, except could have used the full quantity of maple syrup or honey. Thanks for the recipe!
Hi mom making these now. And it says to combine oil…but there is no oil in the ingredient list. What kind did you use and how much?
Hi Jamie!
I recently updated that recipe card and apparently the oil got left out of the update! It is 1 tablespoon…I use coconut oil or avocado.
I’ve fixed it for now as well! Thanks for catching that!
Best,
Taesha
Is the full fat coconut milk the beverage with 4.5 grams of fat per serving? I got confused when I saw coconut cream etc available.
full fat coconut milk is the coconut cream and the coconut water in the same can. Coconut cream is just the cream…its super thick and not really something you can pour. Lite coconut milk doesn’t have as much of the cream in it.
I thought these were absolutely delightful! I didn’t get the soggy feeling I sometimes do with paleo recipes.
I made these tonight and they were so delicious. My three daughters, my husband and I all loved them. My one daughter said I needed to make them again and quadruple the recipe 🙂 Great lemon flavor, light and fluffy texture. The only modification I made was I used olive oil as my oil. Thank you for the great recipe!