Lemon Paleo Muffins
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.
Servings: 8 muffins
- 1 tablespoon melted coconut oil or avocado oil
- 1 teaspoon vanilla extract
- 4 tablespoons maple syrup or honey
- 3 large eggs
- 1/2 cup unsweetened almond milk or full-fat coconut milk
- 2 tablespoons lemon juice
- zest of 1 large lemon
- 1/4 cup arrowroot powder or tapioca starch
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
Preheat the oven to 350℉ and line a muffin tin with cupcake liners. Or generously grease them.
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. Stir until well combined and there are no lumps. Let sit for 5 minutes so that coconut flour has had a chance to absorb liquid.
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.
Serving: 1muffin | Calories: 120kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 132mg | Potassium: 48mg | Fiber: 3g | Sugar: 7g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg