These protein-packed, gluten-free muffins are a staple in our household.

Use muffin liners that you have brushed with melted coconut oil or butter. Silicon baking sheets work well without any additional oil.

Ingredients (Makes 12 muffins)

6 eggs
¼ cup butter, melted or ¼ cup melted ghee
3/4 cup coconut milk
3 tablespoons maple syrup
½ teaspoon vanilla
3/4 cup sifted coconut flour
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons lemon zest

Instructions

Preheat the oven to 400˚F. Brush 12 muffin liners with oil and place in the muffin cups. (No need if you are using silicon.)

In a medium bowl, whisk together the eggs, butter, coconut milk, maple syrup, and vanilla. In another bowl, mix together the coconut flour, baking powder, and salt. Pour the wet ingredients into the dry, mixing thoroughly until there are no lumps. Stir in the lemon zest

Divide the batter into the 12 cups.

Bake for 15 to 20 minutes, until they are browned and firm on top.

Notes:

These keep fresh, refrigerated, for up to a week.

Sift the coconut flour, then measure.

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