Sometimes late at night, while the husband and I are watching our favorite shows (I sound like an old person right now) I get these baking ideas. One night I got this idea about making a vanilla cinnamon microwave cake. I was so pumped on it until I realized I actually sprinkled in (a lot of) cayenne pepper instead of cinnamon. Woopsie. The husband was thrown off slightly that night. Okay so most of the time my ideas flop and I just wind up annoying my husband because I make him rewind our show since I missed it while I was "creating." BUT sometimes the little late night creations are gooood and he forgets all about the not so good baking attempts. Last week's spur of the moment idea turned out to be a total success that every single boy in my house loved. If you follow me on Instagram (@delightedmomma) you probably saw the late night lemon zucchini loaf I posted about. Loafs are awesome but muffins are more realistic with boys who do not get the whole "please slice a pretty slice" concept. So here is the muffin version...
What you will need:
- 2/3 cups of coconut flour
- 5 eggs
- 1 tbs of vanilla
- Juice from 2 lemons
- 1/4 cup of melted coconut oil
- 1/3 cup of melted honey
- 1 cup of shredded zucchini (squeeze out excess water before measuring)
- Zest from one lemon
- 1 tsp of baking soda
- Preheat oven to 350 degrees
- In a medium sized bowl mix together the lemon juice, melted honey, vanilla and eggs.
- In a separate bowl mix together the coconut flour, baking soda and lemon zest.
- Add the wet ingredients to the dry ingredient and mix well. Slowly stir in the melted coconut oil and the shredded zucchini.
- Pour muffin batter into baking muffin cups and bake for 25 minutes.
- Enjoy!
See also:
Lemon Bars (Paleo)
Lemon Poppyseed Muffins
Flourless Zucchini Brownies
29 comments:
These are TOO perfect! I love the combo of lemon and zucchini. SO fresh and summery!
These muffins look amazing! I love that they're gluten free!
Now, I have something that I can use my fresh zucchini from my garden with plus my coconut flour. Thank you
These look great! Healthy and delish, right? :)
Yum! They sound perfect for summer.
They look great! Do you think almond meal/flour work work instead of coconut flour?
Anonymous- almond flour will work but I am not sure on the exact amount since the two flours are not a 1:1 ratio.
Will have to try this! Looks so yummy!!
Where do you buy your coconut flour, all the stores that carry it near where I live charge an arm and a leg for the smallest amount. These muffins sound delicious!
Yummy! I've never bought coconut flour, but I'll keep my eye out for it next time I'm at the store.
These look delicious! Definitely adding them to the list of recipes to try!
This is the 1st time I have cooked with coconut flour. I had been wanting to use it for a long time now and had found some on sale (finally!) a couple weeks ago. I made these yesterday and while the taste was good, the texture was so grainy (?) that I couldn't enjoy them. Is this common with coconut flour or did I do something wrong?
Susan
Susan- the texture should not be grainy at all actually. Not sure what went wrong but they should be spongy and moist.
Thanks Lindsay. I will try another recipe since I now have coconut flour. If it comes out good, then I will retry these. They were definitely moist and spongy and the taste was spot on.
Susan
Yummm. These look absolutely delicious, I'll add to them my list of things to try!
Lindsay, is there a specific brand of coconut flour that you use? I thought they were grainy as well. Joy
I made these this week. They're great!
Okay, don't laugh at me. What is melted honey?? :)
Hilary- it is honey, which has been melted.
Haha but will it have a different volume? I swear I know my way around a kitchen :)Does it just need to be runnier? :)
I guess what I mean is, WHY is it melted? Is it not runny where you are?
FABULOUS! Used almond flour instead as I just used the rest of my coconut flour for breakfast. If you use almond flour: 1 c. coconut flour = 3 c. almond flour
Kids and hubby fought over these!
FYI - this is a VERY runny batter.
Thank you for the recipe!
Can I use a sweetner (Splenda maybe) instead of honey?
Just FYI, the vanilla isn't listed in the instructions but is listed in the ingredients. I took it out while gathering my ingredients and then didn't realize that I didn't use it until they were already in the oven. I'm hopeful they still taste ok, but it might be a good idea to put them in the instructions too. Thanks!
They just came out of the oven...and WOW. So good! Not gritty at all like a couple others said. I used a really finely ground coconut flour and I think that is key.
I just pulled a tin of these from my oven. With the massive amounts of zucchini growing in my garden, Im glad for a new way to use it. The only thing I would change about this recipe would be to add a pinch of kosher salt. These little muffins taste so yummy, but I think a bit of salt would really round out the flavor. Thanks for sharing this recipe, Im sure my friends will love it as much as I do!
jenny@onefineday
what can you use instead of coconut oil, can I use melted butter or canola oil?
I'm eating this right now. So so good. Paleo bread recipes I think are particularly tricky, but you've achieved something great here! Thank you! I will be making this again.
Let's be honest here, this is an egg muffin at best. I was really looking forward to eating these. After trying on, I'm debating on throwing them out, or trying to salvage them somehow. Disappointing :(
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