Lemon Zest Muffins
Cooking Steps
Cooking Instructions
Grease Muffin tins and preheat oven to 200 C, 380 F.
In a bowl combine dry ingredients and mix
Add the wet ingredients to the dry and mix until all combined and smooth.
Evenly spread mix into 12 muffin tins
Place in oven for 12-15 minutes
Serves 5
12 minutes
This is a Non-Dairy Recipe
Ingredients
- 1/2 cup almond flour
- 3/4 cup coconut flour, 1/4 cup shredded coconut
- 1 cup tapioca flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut oil
- 2 lemons
- zest from 2 lemons
- 3 tablespoons honey
- 6 eggs, 1/2 teaspoon vanilla
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5 Responses to “Lemon Zest Muffins”
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Is there anything I can use instead of Tapioca flour? I live in Iceland and can not find this sort of flour here. I don´t even know what sort of flour that is.
Thanks for all the tasty recipes.
Ragna.
In the ingredients list, it calls for 2 lemons. Do you mean to juice the lemons? Sounds like a delicious recipe!
Jen, it calls for the zest of 2 lemons.
You will definitely need the juice of those two lemons along with their zest. I think there is something else missing in this recipe though because while quite tasty, the texture of these muffins was off a bit. They were just a little too course, heavy and dry. Next time I’ll try adding a mashed banana or a little coconut milk or something. Just a touch more of something wet will make these better.
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