Delicious coconut flour muffins with delicate lemon-flavor. Gluten-free, low-carb, sugar-free – health in every bite with a taste of corruption.
1/2 cup coconut flour
1/3 cup honey
1/4 cup coconut oil
2 tablespoons almond milk
2 tablespoons fresh lemon juice
1 tablespoon lemon zest (yellow part only, the white is bitter)
1/2 teaspoon baking powder
Pinch of salt
1/2 cup coconut flakes
Wisk the eggs at high speed.
Preheat oven to 200 degrees and line a muffin pan with paper muffin baskets.
Mix together the honey, coconut oil, almond milk, lemon juice, eggs, lemon and salt in a bowl and mix well.
In another bowl, mix together the dry ingredients.
Add the dry ingredients to the wet ones and mix well until there are no lumps.
Pour the batter into the muffin cups. Fill each basket to 2/3 height.
Sprinkle a teaspoon of coconut flakes on each muffin.
Bake for 20-25 minutes until a toothpick inserted in the center comes out clean and dry.
Leave the muffins in the pan for 10 minutes to cool before removing them from the pan and put them to cool on a wire rack.