Lemon Muffins

These lemon muffins have become a staple in our home over the last few weeks. They are loaded with lemon flavour. I’ve also made them with about a cup of frozen blueberries added in and they turned out great.

Lemon Muffins (AIP, Paleo)

Author: Elaine, chpmom.com

Yields: approx. 12 muffins

Freezer friendly

Ingredients:

• 1 cup cassava flour
• 1/2 cup tigernut flour
• 1 tsp baking soda
• 2 tbsp gelatin
• Zest of three lemons
• Juice from 3 freshly squeezed lemons
• 3 tbsp unpasteurized honey
• 1/4 cup coconut oil melted
• 3/4 cup coconut milk (additive free)

Instructions 

Preheat oven to 350. Grate lemons. Set zest aside. Squeeze juice from lemons into bowl and set aside. Place all dry ingredients in bowl to mix (use a fork to break up any lumps in tigernut flour). Place all wet ingredients in separate bowl and mix well, ensuring honey is dissolved and mixed evenly throughout. Add dry ingredients to wet and mix thoroughly. Add lemon zest into mixture and mix until combined evenly throughout. Place paper muffin/cupcake liners in muffin bakeware and spoon mixture into them, around 3/4 deep. Bake in preheated oven for 30 minutes.