Glazed Lemon Muffins

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I’m not sure what my problem is with lemon but…I just don’t like the sound of it in my food.  I’m not saying that I don’t like the taste of it once it’s there but recipes like Lemon Bars, Lemon Pie, Lemon Dill Salmon, Lemon Chicken NEVER appeal to me…meaning I would never tear a recipe out of a magazine or order off a menu anything with lemon (or lime, for that matter!) in the title.  Weird, I know.  Especially since I enjoy the taste of pretty much each and every recipe I’ve encountered with those very ingredients!   I rarely make anything lemon or lime either.

According to my mother my dad LOVES lemon desserts, however, he is also a chocoholic (like me) so it never really occurred to me that he would actually want a lemon dessert over chocolate.  So, in honor of Father’s Day I prepared these delicious looking and smelling Glazed Lemon Muffins.  We will see if he is pleasantly surprised with lemon but I will surely have something chocolate prepared as back up!  My mom says they just might be her favorite dessert I’ve prepared…Humm…maybe, just maybe, she is the one who loves lemon desserts because she sure doesn’t like the chocolate ones… ;)

  This recipe is adapted from Kelly’s recipe for Lemon Bread at Primally Inspired.

Glazed Lemon Muffins

Muffins:

3 eggs

2 Tbsp. coconut oil or butter, melted

zest and juice from one lemon (about 1/4 cup)

1/4 cup almond milk

3 Tbsp. maple syrup or honey

1/3 cup coconut flour, sifted

1/2 tsp. baking soda

1/8 tsp. Celtic sea salt

Glaze:

1 Tbsp. coconut oil or butter

1 Tbsp. maple syrup or honey

1 Tbsp. almond milk

zest and juice from 1/2 a lemon (about 2 Tbsp.)

1/4 tsp. vanilla

Directions:

Preheat oven to 350° F.  Line a muffin tin with 6 silicone muffin cups or grease the tin very well with coconut oil.

In a small saucepan combine the ingredients for the glaze, bring to a simmer over medium-low heat.  Simmer for 5 minutes, stirring constantly then remove from heat and allow to cool for 45-60 minutes.

In a large bowl whisk together the eggs, coconut oil, almond milk and maple syrup.  Stir in the coconut flour, baking soda and sea salt. Mix until well combined.  Divide equally between the muffin liners, about 1/4 cup each.  Bake for 20-22 minutes or until the tops are slightly golden and a toothpick inserted in the middle comes out clean.  Allow the muffins to cool in the tin on a wire rack for about 30 minutes.

Remove the muffins from the silicon cups or muffin tin and set on the wire rack, place a piece of parchment paper under the wire rack to catch the glaze drizzle.  Drizzle the glaze over the muffins as desired and then place in the refrigerator to set the glaze for about 30 minutes.

Makes 6 muffins.

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This post is shared at:

5 Ingredient Monday, Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Gluten-Free Wednesday, Allergy Friendly Lunchbox Love, Wednesday Extravaganza, Allergy-Free Wednesday, Whole Food Wednesday, Gluten-Free Fridays, All Gluten Free Desserts

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Comments

  1. Looks so good! I’ll be making these soon. :)

  2. Can you substitute coconut milk for almond milk?

  3. YUM! They look awesome!! Hope he loves them :D

  4. These are making me hungry! Can’t wait to try. I’m s chocoholic and lemon lover :)
    -Dana

  5. What about the coconut flour…ant type of substitutions?

    • What type of flour would you be using? Coconut flour substitutions are a bit tricky… If I were using almond flour I would increase it to 1/2 cup and use 2 eggs…you may need to adjust the flour or liquid a bit to get a good consistency.

  6. Thanks for linking-up to 5-Ingredient Mondays! These muffins look lovely, lemon is such a refreshing flavour. Hope to see you back this week :)

  7. Any way to make egg free?

    • You could try flax eggs…1 Tbsp. flax meal mixed with 3 Tbsp. water = 1 egg, let sit to thicken before adding to recipe. I have never successfully replaced more than two eggs in a recipe with flax eggs…

  8. Can soy milk be a substitute for the almond milk in this recipe?

Trackbacks

  1. […] muffins. Well I’m going glaze free on this one but for the recipe with the glaze you can go here. The flavor is pretty darn good considering what it doesn’t have in comparison to other […]

  2. […] Glazed Lemon Muffins from Simply Living Healthy […]

  3. […] Andrea’s Glazed Lemon Muffins recipe over at Simply Living Healthy. Full Disclosure/Disclaimer: This post may contain one or more […]

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