Lemon Berry Coconut Flour Muffins

9 40 121
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 14
Lemon Berry Coconut Flour Muffins
Health Highlights


1 cup Coconut flour
1/2 tsp Baking soda
3/4 cup Almond milk, unsweetened (or coconut milk)
1 whole lemon(s) Lemon peel (zest)
1/4 cup Lemon juice
6 large Egg (room temperature)
2 tbsp Avocado oil (or ghee)
6 tbsp Maple syrup, pure (or honey)
1 cup Frozen berries (pureed)


1. Preheat oven to 350°F.

2. Add the coconut flour and baking soda to a bowl and mix well.

3. Add the non-dairy milk, eggs, maple syrup, lemon zest, lemon juice, and oil to the bowl and using a hand mixer, mix until well combined and smooth. As you continue to mix, the batter will thicken.

4. Pour the batter into silicone baking cups.

5. Drop a teaspoon of the berry puree on top of each muffin. Using a knife, make a twirly design.

6. Bake at 350°F for 30-35 minutes, or until a toothpick comes out clean.

7. Allow the muffins to cool on a wire rack. Once completely cool, serve.

Nutrition Facts

Per Portion

Calories 121
Calories from fat 56
Calories from saturated fat 22.3
Total Fat 6.2 g
Saturated Fat 2.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 2.5 g
Cholesterol 94 mg
Sodium 115 mg
Potassium 208 mg
Total Carbohydrate 13.3 g
Dietary Fiber 3.6 g
Sugars 9.5 g
Protein 4.8 g

Dietary servings

Per Portion

Fruit 0.2
Meat Alternative 0.2

Energy sources


Meal Type(s)