Lemon coconut flour muffins
Nowadays there is a plethora of different baking flours in the market to use. Depending on consistency, I tend to choose very starchy, gluten-free options, like rice, tapioca, or potato flour, or the non-starchy option of coconut flour. I’ve been overzealous in experimenting with muffin recipes using coconut flour, and will post them over the next week. They all tend to have the same base, with various flavor add-ins.
The first of my coconut flour muffin series is lemon, which is one of my favorite flavors for Western dessert. After pure chocolate, of course! The flavor is vibrant, yet subdued if citrus zest is used, and with coconut flour absorbing much of the flavor and imparting a bit of coconut, the overall muffin is rather balanced in taste.
Of course, I like to use organic lemon if the zest is needed, just because that’s where all the pesticides are sprayed. Not too big of a deal, though.
Below is the recipe for 2 medium-sized muffins that fit about 1/4 cup worth of filling. Scale size as needed.
1 Tbsp coconut oil
1 Tbsp honey, or equivalent in other sweetener
1/4 tsp vanilla extract
1 tsp lemon juice
1/2 tsp lemon zest
2 Tbsp coconut flour
1/4 tsp baking powder
1. Preheat oven to 350 degrees F.
2. Melt the coconut oil if necessary and cream with honey.
3. Mix in the egg, vanilla extract, lemon juice, and zest.
4. Sift together coconut flour, baking powder, and salt, and add the dry mixture to the wet mixture, enough to incorporate the ingredients, but not overmixing.
5. Spoon the batter into a medium-sized muffin pan, each holding about 1/4 cup worth of filling.
6. Bake in the oven for about 20-25 minutes, until the outside of the muffins are barely browned, or if a toothpick comes out clean.
7. Cool 5-10 minutes before consuming. The longer the sit, the better it tastes.