Here’s a hot-out-of-the-oven paleo muffin recipe filled with the sunny goodness of lemons and shredded coconut to shake your taste buds right out of their winter doldrums.
It’s March already…and apparently Old Man Winter hasn’t gotten the memo.
With spring just a little over 2 weeks away the cold weather is hanging on tight here in the US with plenty of sleet and snow all over the place.
Well these little muffins are guaranteed to brighten your day no matter how dreary it looks outside your window.
The citrus trees are already loaded up here in Arizona with early spring fruit, so one of my friends at work hooked me up with a big bag of fruit. She knows I love anything lemon and I was thrilled to take them off her hands to whip up this super-simple paleo recipe.
I think you’re really going to like these. They’re a simple, sweet treat you can enjoy practically guilt-free because they’re sweeten with just a little bit of raw honey.
They make a perfect grab-n-go snack, or surprise the kids’ with a bright yellow muffin in their brown-bag lunch. Double the recipe if you like – they’ll freeze well in an air-tight container.
And just one quick baking tip…these will pop out nice and pretty for you if you use either a greased muffin pan or silicone tin liners. I tested a few with paper liners and they stuck to the wrappers more than I’d like, but of course the muffins still tasted excellent.
Try this easy paleo recipe for an early taste of spring – especially good I discovered with a spoonful of paleo raspberry jam!