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Gluten Free Lemon Lime Coconut Flour Muffins Recipe Photo
Gluten Free Lemon Lime Coconut Flour Muffins
Prepared by Marianita Shilhavy, Photo by Jeremiah Shilhavy

Servings: 9 muffins
Preparation Time: 15 minutes

Procedure:

Pre-heat oven at 350 degrees F.

Mix coconut flour and baking powder, and then set aside.

In a mixing bowl, beat the eggs and gradually add sugar, milk, butter, coconut oil, lemon juice, lime juice, lemon zest, lime zest, and salt. Beat until well blended.

Gradually add the coconut flour with baking powder to egg mixture. Blend well. Spoon batter into 8 muffin tins lined with paper liners.

Bake at 350 degrees F for 20 minutes or until toothpick inserted into center comes out clean.

*If using salted butter salt is not needed.

Recipe by Marianita Shilhavy

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
those look soooooo good! I love lime and lemon... and the banana coconut muffins I made were sooo good. didn't even have a coconut flavour, but a nice banana flavour and a very nice texture. I'll be making them again sometime.
# Posted By Miss Rachel | 12/30/09 11:00 PM
Can we substitute almond milk? Is there a substitute for the butter? (casein sensitivity)
# Posted By Jackie | 10/26/10 8:11 AM
Yes and yes. I recommend coconut milk for the milk and coconut oil for the butter.
# Posted By Sarah | 10/27/10 12:07 AM
Can I substitute honey for the sugar? If so, how much?
# Posted By Angie | 2/27/11 6:39 PM
Really good! I added fresh blueberries.
# Posted By Kari | 5/31/11 8:20 PM
I made the batch a little smaller to fit using my 6 muffin tin in my toaster oven so that I didn't have to heat up the whole kitchen, though after I did this, I realized the recipe could probably be made as is, in a loaf pan that would fit in the toaster oven. I also didn't have any fresh limes or lemons, so I used lemon oil and extra lemon juice instead. I am also avoiding sugar, so I used erythritol, xylitol, and stevia. I also added blueberries and shredded coconut. So here are my adjustments for a 6 muffin batch that turned out great, thank you for the inspiration, though I guess these would be called Lemon Blueberry Coconut Muffins:
-1/3 cup + 1/8 cup coconut flour
-2/3 tsp baking powder
-4 eggs
-1.5 tbsp butter
-1.5tbsp coconut oil
-1.5 tbsp xylitol, 1.5 tbsp erythritol, and 2 packets stevia (NOW brand) - (dissolved all in the melted butter and oil)
-1 tbsp + 1tsp of half and half
-1 tbsp lemon juice
-1/8 tsp lemon oil
-Blueberries
-Shredded coconut
Makes 6 muffins
# Posted By Beth G. | 7/12/11 9:25 PM
Since I can't have eggs, and have to be gluten free, I'm wondering if there's a liquid substitution that works for all those eggs.
# Posted By Mindy | 7/13/11 12:57 PM
Thanks for giving us the recipe for the Lemon Blueberry Coconut Muffins, Beth, they sound yummy! I think I'll try them, but I'll use sugar instead of the sugar substitutes. Thanks again!
# Posted By Angie | 7/16/11 1:14 PM
can i substitute 2-3 eggs with flaxseed ?(the mix flaxseed meal with water to become gel)???
# Posted By demi | 1/3/12 5:23 AM
I followed the receipe in the book that came with my flour order. it was missing a few things....like sugar (in the directions) and also it has you putting it into 12 muffin tins. They came out tiny, like hockey pucks:(. I will know better for next time. I did however add the sugar (whether it told me to or not!)
# Posted By karen b | 5/18/13 6:38 PM
I love this recipe. I substituted with almond milk and made a powdered sugar topping(with almond milk and lemon) to drizzle on top. Also, I cored out a little hole in the middle after cooking and filled with fresh raspberry puree.
# Posted By susan | 3/5/14 12:12 PM

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