The other day I was talking about what my kids eat. I mentioned that I do a lot of baking for their lunch boxes and almost always my baking goodies are Paleo. Though that can be hard. Most of Paleo baking uses nuts; nut flours/meals or nut spreads. With nuts not being allowed in schools, this limits what I can use in baking.
I shared with you a ‘Healthy Paleo Lunch Box’ challenge earlier this year, where I posted 5 snack recipe ideas that were all nut free. If you search for ‘lunch box’ in the right hand menu you will be able to see these suggestions. Even with these recipes, you can easily get stuck for snack ideas that fill up your little ones lunch box, that are healthy and tasty.
So today I came up with this recipe for Paleo Lemon Muffins. I have way too many lemons in my fruit bowl, so instead of letting them go to waste, I baked.
This recipe is a little different to my other muffin recipes. Not as sweet. My kids, however, do tend to follow my tastes and really like lemon. In fact if I let them they would suck on them like you might an orange. Crazy ,I know. I don’t like lemons enough to do the same, but I love lemon flavoured desserts or sweets. This recipe is perfect if you or a generous neighbour have a lemon tree that is over flowing with fruit.
Paleo Lemon Muffins
Zest of one lemon
Juice of a whole lemon
3 tbsp coconut sugar
2 tsp vanilla extract
1/4 cup coconut oil, melted
1/2 tsp baking powder
1/3 cup coconut flour
- Preheat your oven to 175 degrees and prepare non stick muffin tray.
- Place the lemon zest into the TM bowl and blitz it for 10 secs/speed 8. Scrape down the bowl and repeat to make sure that it is all finely cut up.
- Add the lemon juice, eggs, coconut sugar, and vanilla and mix 5 secs/speed 3. Making sure that its all mixed together well.
- Add the dry ingredients and mix again 3 secs/speed 3.
- Then keep the blades spinning on speed 1 and slowly add the coconut oil. Don’t take too long though, the coconut flour will start to absorb the liquids quickly.
- The mixture will appear dry, but spread evenly between the muffin casings.
- Bake for 18 mins or until they are cooked all the way through.
- Let cool for 5 mins in the tray before sitting on a cooling rack to cool completely.
This recipe does not make a sweet muffin. The taste is more savoury than super sweet. If you wanted to make them sweet you might try doubling the coconut sugar, however this might also lessen the lemon flavour. I don’t personally eat them as a sweet treat. The sugar content is to just add a little balance to the sourness of the lemon.
These muffins are so versatile. They would be lovely served warm with a hot cuppa, or with coconut cream ice cream as a yummy dessert. You could also serve these as a quick breakfast option. Of course, though, they make a great option for the kids lunch boxes as they are nut free.