These Lemon Muffins Won’t Promote “Muffin Top”

Tea & Scones? No. Coffee & Donuts? No. Delicious Grain Free Lemon Muffins? Yes!

This week, we’re serving up grainless muffins that will NOT give you a “muffin top”! On every one of our cooking shows, Robyn and I try to bring you practical nutrition tips and delicious healthy recipes to help you become an “ageless” woman – full of vitality and health – for decades ahead. We also tend to bring you unintentional bits of nonsense simply because we are unscripted and having fun! We hope that you feel like you are in the kitchen with us just being girls and celebrating the pleasure of eating as God intended.

Lemon Muffins

¼ Cup plus 1 Tablespoon Coconut Flour
¼ Teaspoon Salt
¼ Teaspoon Baking Soda
1/8 tsp Pure Monk Fruit Extract
3 Eggs, lightly beaten
2 Tablespoons Raw Honey or Pure Maple Syrup
¼ Cup Melted Extra Virgin Coconut Oil
2 Tablespoons Lemon Juice
Zest of 1 lemon
½ Teaspoon vanilla
¼ Cup Coconut or Almond Milk (mixed with Apple Cider Vinegar – next ingredient)
½ Tablespoon Apple Cider Vinegar
¼ Cup Fresh Raspberries (optional)

Preheat oven to 350˚F

Combine coconut flour with salt and baking soda in a small bowl. In a larger bowl, mix eggs through milk and vinegar with a whisk. Add lemon juice, raw honey, melted coconut oil and vanilla and lemon zest to egg mixture and whisk until combined. Add dry ingredients to wet and mix until combined into a batter.
Pour batter into greased muffin cups or tin, filling ¾ full. Top off each muffin tin with 2 raspberries. Bake for 20 minutes or until cooked through middle and starting to turn golden on the edges and top. Allow to cool to touch in muffin tin and then remove to plate allowing to completely cool before storing in the refrigerator or freezer. Option: Serve with fresh Raspberries or Blueberries. Great with breakfast or for a snack!

Serves: 6 Muffins
Approx. 160 Calories, 9g Carb, 3.5g Protein, 12g fat per muffin