These are so moist and so lemony. Which I love. One things I hate is getting a lemon muffin or other lemon desert and it’s packed with so much sugar you can’t even taste the lemon. That’s just me. I want to taste the lemon. So if you love lemon you will love these muffins.
Makes approximately 6 large or 15 small muffins
- 1/2 Cup Coconut Oil
- 1/2 Cup Lemon Juice
- Lemon Zest
- 1 Cup Almond or Coconut Milk
- 1/4 Cup Apple Sauce
- 1 Cup Coconut Sugar ( more sugar if you like a sweeter muffin)
- 1 3/4 Cup Almond Flour
- 1/4 tsp. Baking Soda
- 1/4 tsp. Baking powder
- 1/4 tsp. Salt
- Optional: Poppy Seeds, Almonds, Coconut Flakes
Whisk coconut oil, lemon juice, and almond milk together. Stir in the apple sauce, sugar, and lemon zest. In another bowl mix the flour, salt, baking soda, and baking powder. Add the dry ingredients to the wet and stir until just combined.
Preheat the oven to 350 degrees farenheit. Line a muffin pan with muffin papers. Fill the muffin cups to 3/4 full. Bake for about 15 minutes. Let cool. Add toppings or a glaze if you like.
I tried a couple different topping. As you can see in the pictures. Truth be told I wanted to make them pretty.
I started off with a simple lemon sugar topping. Then I thought coconut would be good. They still weren’t as pretty as I wanted them to be. I’m not a fan of frosting or icing so it hit me that I could make an icing of sorts out of yogurt. Light and just a touch of sweetness. It was the perfect addition!
- 1 T. Lemon Juice
- 2 to 3 tsp. Coconut Sugar
- 1/2 C. Dairy Free Yogurt
- 1/4 tsp. Vanilla ( optional)