Lemon Berry Coconut Flour Muffins


Lemon Berry Coconut Flour Muffins (a paleo and nut-free recipe) by Ashley of My Heart Beets

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 that 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.

Lemon Berry Coconut Flour Muffins (a paleo and nut-free recipe) by Ashley of My Heart Beets

Have a berry good day you guys!!

Lemon Berry Coconut Flour Muffins

Lemon Berry Coconut Flour Muffins (a paleo and nut-free recipe) by Ashley of My Heart Beets

Lemon Berry Coconut Flour Muffins

3.67 from 3 reviews
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Servings 14 muffins


  • 1 cup coconut flour
  • ½ teaspoon baking soda
  • ¾ cup non-dairy milk coconut milk or almond milk will work
  • Zest of 1 lemon
  • ¼ cup freshly squeezed lemon juice
  • 6 large eggs room temperature
  • 2 tablespoons avocado oil or melted ghee
  • 6 tablespoons maple syrup or honey
  • 1 cup frozen mixed berries pureed


  • 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.
  • Store the muffins on the counter for 1-2 days, then keep them in the fridge for up to a week.
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Lemon Berry Coconut Flour Muffins (a paleo and nut-free recipe) by Ashley of My Heart Beets

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Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Amna says

    1 star
    First time experimenting with coconut flour and I tried this recipe. Maybe I’m not loving the coconut flour it has a more dense texture. One thing I am certain is that there is way too much egg in this recipe, left a very eggy after taste.

  2. Jessica says

    5 stars
    I absolutely LOVED these. I have been experimenting with coconut flour a lot over the past couple of months, and this the first time I’ve baked something with coconut flour that does not taste too egg-y. And I think the amount of lemon juice and rind in the recipe is just perfect – the flavor that came through was wonderful! For some reason, I was worried putting in rind would make it bitter, but that wasn’t a problem at all. Thanks!

    • Stacey says

      Strange as it may sound but coconut is actually a fruit!
      Even stranger, peanuts are legumes and a banana is a giant herb!

  3. Rosie says

    Loved these! The lemon with the blueberries is delicious! As I am Dieticians I halved the amount of maple syrup and with the lemon and blueberries they were sweet enough!

  4. Krishna says

    I tried making these tonight. I think I messed up and over mixed…it wasnt batter consistency but looked more like crumbly dough 🙁 it should be better consistency right?

    • My Heart Beets says

      Krishna, hmm that is what it sounds like. Coconut flour absorbs liquid the longer it sits… it should be a thick batter consistency (not dough). Did you try baking it? It may turn out okay… let me know how it went!

  5. Bindi says

    Hi there! I just discovered your blog while looking for a palak paneer recipe and I’m having so much fun going thru your recipes. I gave up sweets this month but I’m already planning which recipes I’m going to try and in which order come Feb 1st 🙂 I’m just wondering if you think using Coconut Manna instead of avocado oil or ghee would work? The ghee I have was made with a savory essence so I don’t want to use it in this recipe. I have a whole bunch of coconut manna leftover and just want to use it up!

    • My Heart Beets says

      Hi Bindi! So glad you found my blog! 🙂 Coconut manna is different from avocado oil and ghee because it includes coconut meat — I would use it more like almond butter if that makes sense. I actually have a large jar of coconut manna in my pantry – I’ll start brainstorming things to make with it and if I come up with something good I will share it on the blog!

    • My Heart Beets says

      Hi Lauren, you can store them on the counter for 1-2 days, then I would suggest keeping them in the fridge for up to a week. I will update the recipe to include this information. Hope you enjoy them!

  6. Kelli England says

    Hello do you have any recipes that don’t have any sugar too? I am doing whole 30 and I am completely sugar source (unless actual fruit) free. Thank you for any help in this area.

  7. Allaiyah says

    Just the thing I needed. I was experimenting with coconut & almond flour, see, & it turns out that swapping regular flour for almond might be fine, but it doesn’t work out with coconut; it was denser & more absorbent & turned my first batch into crumbly scones.

    Now I can use a recipe where I’m SUPPOSED to use coconut flour, so these should actually turn out right.

    • Allaiyah says

      If you need a diabetic-friendly version, use 1 cup sugar substitute & fresh berries, then it will be low carb & sugar-free. I’ve found calories & fat to be irrelevant if you A)keep carbs under 45 per meal, B)Keep sugar under 5 per meal, & C)Walk for an hour after dinner every day.

  8. Lynn says

    If only had edible muffin tin liners. Most parchment paper is coated with silicon.
    Dont want to eat anymore silicon so will experiment. Does coconut or other oils in pan work?

  9. Emma says

    These look so good! I can’t wait to try them… I have a go-to coconut flour muffin recipe but am always looking for other tested & true ones, and the lemon flavour of this is tantalizing.

    Just wanted to share a tip about paper liners. I use parchment paper liners on all my grain-free muffins and they work like a charm. I have never been able to get silicone liners to be as non-stick as well as they’re supposed to be, and so while the parchment liners turn aren’t reusable, I figure it evens out because I don’t lose a single crumb of the muffin. Seriously, if you haven’t tried them, parchment liners will change your life. They are reasonably priced and widely available in several sizes. I buy the Paperchef brand.

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