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Courtesy of thefoodieandthefamily.com.  I made these for “The Morning After” my daughters sleep over. I find these little girls aren’t all that hungry in the morning because they down tons of junk the night before. Figured these would be perfect. They came out really yummy! Very lemony, just sweet enough and nice and moist! The recipe said it makes 12 muffins, but I only got 10 out of it.


  • 6 eggs
  • 1/2 tsp vanilla
  • Juice of 2 lemons
  • 1/4 cup coconut oil melted
  • 1/4 – 1/3 cup honey
  • 1/2 cup coconut flour
  • 1/2 tsp baking soda
  • zest from 2 lemons
  • 1/2 tbs poppy seeds

Preheat oven to 325, and line your muffin tin with liners

In a large bowl whisk together eggs, vanilla and lemon juice (you may want to zest the lemons before you juice them, it’s just easier).

In a separate small bowl melt the coconut oil and honey together in the microwave. You can also do this in a small pan on the stove.

Add the melted coconut oil and honey to the egg mixture. You can pre-mix the dry ingredients in a separate bowl before adding them into your wet ingredients but I for one prefer to use as few dishes as possible. At this point add in the coconut flour, baking soda, lemon zest and poppy seeds. Mix until well incorporated.

The recipe says to pour 1/4 of batter to each lined muffin cup. This is how I only got 10 muffins, but I think anything less than 1/4 cup would have been too small.

Bake in the 325 degree heated oven for 20-25 minutes or until you can insert a toothpick in the middle and pull it out clean. For me this took 23 minutes. Cool in the pan for 5 minutes then remove to a rack to finish cooling.











Enjoy their lemony goodness!


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