Gracie and I created a yummy, super easy, grain free, nut free, gluten free, muffin recipe starring the gorgeous Meyer lemon. These are healthy, moist and delicious. They’d make a great addition to brekky, lunch or tea time!
~ preheat oven to 350 degrees F. ~
4 large eggs, beaten
zest of 1 Meyer lemon
juice of 1 and 1/2 Meyer lemons
1/4 cup virgin coconut oil, melted and cooled a bit
1/4 cup raw honey, melted and cooled a bit
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt
1/3 cup coconut flour
1/2 teaspoon baking soda
2 Tablespoons poppy seeds
Grease 6 standard size muffin tin cups, or use silpat which needs no preparation.
Add all ingredients to bowl of a counter top mixer. Mix until well combined and smooth. Spoon batter into prepared muffin tins (batter will be thin.) Bake for 25 to 30 minutes or until golden brown around edges and middle of a muffin pops back when poked gently with finger.