I just sourced a bag of beautiful organic lemons and decided to bake with them. It’s still too cold for lemonade, but warm out-of-the-oven coconut lemon muffins sounds fantastic!
Nutrition Profile for Lemons
As a citrus fruit, lemons contain lots of vitamin C. There are also vitamins A, folate and choline as well as minerals such as, magnesium, potassium, phosphorus and calcium.
Although it tastes sour, lemons do have a little sugar.
Blueberries are Full of Anti-oxidants
Blueberries add flavor, texture and a slew of antioxidants to any dish. Antioxidants consist of a group of vitamins, minerals and enzymes that help bind up harmful metabolic by-products called “free radicals” that can lead to tissue and DNA damage, cancer, heart disease, diabetes and other age-related diseases.
Free radicals are highly reactive compounds that are formed from normal metabolic functions in the body and also when our cells are exposed to a variety of substances such as radiation, chemicals, pollution, smoke, drugs, alcohol, pesticides and the sun. A poor diet also contributes to the formation of free radicals.
Just a few comments before I dive right into the recipe:
Although lemons do not come up on the EWG’s Dirty Dozen, when I use the zest of a fruit, organic is best. You just never know what is being sprayed on fruits and vegetables these days. Even when it is organic, I always wash the lemon with soap and water before zesting.
I tend to use my food processor for everything, but you can certainly make this recipe this recipe without one.
I’ve been adding my favorite grassfed collagen to everything I bake these days, but here again, you can leave this ingredient out if you don’t have some on hand. However, it does add important nutrients and amino acids that balance the carbohydrates in the recipe.
Tip: Be sure to wash the organic lemon well, and zest first before you juice it.
Wow! Your family and friends will love this grain free, gluten free recipe! It has a certain light, bright flavor, with just the right amount of sweetness that will make you smile!
- 4 eggs
- 2 Tbsp coconut oil
- 1 tsp vanilla
- 2-3 Tbsp honey
- Juice of one organic lemon (2-3 Tbsp)
- Zest of one lemon
- 1/4 cup full fat coconut milk
- 1/4 cup collagen peptides
- 1/2 cup coconut flour
- 1 tsp sea salt
- 1 tsp baking soda
- 1 cup shredded coconut
- 1/2 cup various organic berries fresh or frozen
- Preheat the oven to 325º F and prepare your muffin pan with papers or use a silicon pan
- In a food processor add the eggs, coconut oil, vanilla, honey and juice of one lemon, lemon zest and coconut milk and mix well
- Add the collagen peptides, coconut flour, sea salt, baking soda and mix
- Add the shredded coconut and mix
- Spoon one tablespoon into the muffin papers
- Add the berries and then cover with some more batter to fill the paper 3/4 full
- Add another berry on top for garnish
- Bake for 30 minutes
- They are ready when a toothpick comes out clean
- Cool on a rack
• 1 muffin pan with cupcake papers (where to buy stainless steel muffin pans) (where to buy unbleached muffin papers)
• Rack for cooling (where to buy stainless steel cooking rack)
• food processor (where to buy a food processor)
Like this recipe? Get many more and tons of information and instructions on using grain free flours in my fantastic kindle books. You don’t need a kindle to read them, as Amazon offers a FREE reader for all devices, on the sales page for each book.
These recipes are suitable for Paleo, SCD, GAPS and all grain free eaters.