Um… hi. My name is Ashley and I’m a coconut flour addict.
In the past week, I’ve made savory Italian coconut flour muffins, coconut flour birthday cake, and now… lemon berry muffins! ??? And don’t for a second think I’m done with the coconut flour madness. Let’s just say a coconut flour chocolate cake is in your future. ?
Why the coconut flour craze over here? To be totally honest, I have too much coconut flour in my pantry. Plus, the nut-free + dessert sections in my fancy schmancy recipe index needed some lovin’. Oh and I of course LOVE my nut-free readers and want to give them more food options. ?
Something I MUST tell you about baking these sweet fruity muffins: you will want to use silicone baking cups (or an extremely well-greased pan). The only reason I use pretty paper liners is because they look cute in photos which is what (hopefully) convinces you to make the muffins. You know what’s not cute though? Losing ⅛ of my muffin to a paper liner. ? That’s just the deal when it comes to baking coconut flour muffins/cupcakes you guys. So get on the silicone baking cup bandwagon.
Let me tell you about how good these muffins are. They are BERRY good. ? Alright, you had to see that coming. In all seriousness though (yes, let’s be serious about muffins now), they have a light lemon flavor and the swirly berry topping basically screams summer.
Have a berry good day you guys!! ?
- Preheat oven to 350°F.
- Add the coconut flour and baking soda to a bowl and mix well.
- Add the non-dairy milk, eggs, maple syrup, lemon zest, lemon juice, and oil to the bowl and using a hand mixer, mix until well combined and smooth. As you continue to mix, the batter will thicken.
- Pour the batter into silicone baking cups.
- Drop a teaspoon of the berry puree on top of each muffin. Using a knife, make a twirly design.
- Bake at 350°F for 30-35 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool on a wire rack. Once completely cool, serve.