Here’s a hot-out-of-the-oven paleo muffin recipe filled with the sunny goodness of lemons and tropical 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 sweetened 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!
Paleo Lemon-Coconut Muffins Recipe
- 1 1/4 cup almond flour
- 1 cup shredded unsweetened coconut
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup of raw honey
- 1/3 cup fresh lemon juice plus the zest of 1 lemon
- 1/4 cup full-fat coconut milk
- 3 eggs whisked
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- Preheat oven to 350º F
- In a small bowl, mix all the wet ingredients together
- In a medium bowl, combine all the dry ingredients
- Now pour the wet ingredients into the dry ingredients bowl, and stir into a batter
- Let batter set for a few minutes, then stir it again
- Grease a muffin tin or use silicone muffin liners (paper liners not recommended) and fill each well or cup about two-thirds full
- Bake about 18-23 minutes. Test for doneness > insert toothpick into muffin center; if it comes out clean they’re done
- Serve and enjoy!