Chez Misty baked up some of Elana’s Pantry Lemon Poppy Seed Muffins (made from coconut flour) for my birthday a couple of weeks ago. Oh. They were so delicious. If she hadn’t cooked me up so many other delicacies, I quite possibly could have eaten them all in one sitting.
Okay. Not really. One thing about coconut flour is it makes for dense and filling goodies. You may think you’ll want to eat the entire batch, but your full tummy will warn you otherwise.
Since I knew we were headed to a couple of family gatherings on Easter, I thought it might be wise to bring along a Candida Diet friendly goodie I could eat in the midst of all the yummy desserts that were bound to be present.
So, I decided a muffin would do the job. But I was clean out of poppy seeds. Lemon Blueberry sounded like it might just hit the spot. And since I wanted to share with the family, I thought I needed to up the lemony flavor. R-Man loves lemon…and not just a hint either. These puppies needed to pack a pucker punch. Hee. Hee. That, my friends, is called ‘alliteration’. Remember high school Writing Composition class?
In language alliteration refers to the repetition of a particular sound in the first syllables of a series of words or phrases ~Wikipedia
Okay, writing class is over.
So, with Elana’s inspiration placed neatly in my apron pocket, I set out to create pucker power puffs of perfection. Sorry, I couldn’t resist. Sigh.
I created these sugar free buns.
Lemon Blueberry Muffins (Grain Free and Sugar Free)
1/2 cup Coconut flour (sifted)
1/2 tsp baking soda
1/2 tsp sea salt
1/2 scant cup xylitol (Elana uses 1/2 C agave)
1/2 c coconut oil (I used unrefined, aka coconutty tasting)
2+ Tbsp lemon zest (I zested 1/2 a large lemon)
3/4 Tbsp lemon juice
3/4 tsp lemon flavoring (I used *Frontier’s Alcohol Free)
1 cup blueberries (mine were frozen)
Preheat oven to 350 degrees. Makes 24 mini muffins.
- Grease 2 mini muffin pans and dust with a bit of coconut flour.
- Mix coconut flour, baking soda and sea salt in a bowl.
- In a separate bowl, mix eggs, xylitol, melted coconut oil, lemon zest, flavoring and juice.
- Add coconut flour mixture into the egg mixture. Stir.
- Fold in blueberries.
- Spoon 1 Tbsp of the batter into each mini muffin cup.
- Bake for 14 minutes or until golden brown.
*NOTE: I’m not super excited with this choice after looking into the ingredients more…canola oil and ‘natural’ flavors. Yuck. When I make these again, I will probably omit the flavoring and just add more lemon juice. It looks like others have had success with 2 Tbsp of lemon juice.
You might be tempted to fudge on the eggs in this recipe, but DON’T do it. Coconut flour is super absorbent and it needs eggs. Besides, the eggs make this treat a protein power punch.
Okay. Really? I know.
You must excuse me now, I gotta go eat some homemade sugar free chocolate chips. Ooo. I see Strawberry Chocolate Chip Muffins in my future. Care to join me?
If you makes some of these fabulous muffins, come on back and let us know how they turned out.
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