Gluten free lemon coconut muffins

Gluten free lemon coconut muffins
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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 90.4
  • Total Fat: 7.4 g
  • Cholesterol: 31.4 mg
  • Sodium: 70.9 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 1.2 g
  • Protein: 1.5 g

View full nutritional breakdown of Gluten free lemon coconut muffins calories by ingredient


Introduction

A great little snack/treat! Kids love them. Lower in carbs than most muffins. mmmm A great little snack/treat! Kids love them. Lower in carbs than most muffins. mmmm
Number of Servings: 24

Ingredients

    6 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
    8 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil (melted)
    8 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
    1 tsp Vanilla extract, imitation, alcohol
    1 tsp Baking Soda
    4 large Egg, fresh, whole, raw
    2 tbsp Hellmann's Mayonaise
    1 serving Lemon, fresh squeezed, juice of one whole lemon
    24 tsp Xyla (reserve 4 tsp)
    Lemon zest (1 lemon)

Directions


Preheat oven to 350.
Prepare mini muffin pan (oil or liners)
Mix dry ingredients and zest in a mixing bowl.
Mix eggs, xyla, vanilla, coconut oil, mayonnaise and lemon juice together.
Add the wet ingredients to the dry and mix.
Stir in shredded coconut.
Spoon into muffin pan.

Bake for 12-18 mins
Done once toothpick inserted comes out with a few moist crumbs.

Cool for 5 mins (in pan) and then remove muffins to cooling rack.



Serving Size: Makes 24 mini muffins

Number of Servings: 24

Recipe submitted by SparkPeople user CRAZYHEADCOOK.