Gluten-Free, Dairy-Free Lemon Muffins

The main difficulty I had in the past when baking purely with just coconut flour was that the resulting baked goods would come out dense and wet in the center. Is it possible to obtain a tender, fluffy muffin with only coconut flour? Apparently, it is!

Using a Keto Lemon Muffins recipe, I made some slight adjustments to turn the muffins dairy-free as well and oh, Lordy, they came out so perfectly delicious, I could eat all 12 of them in one sitting! Yikes! Enjoy. ❤️

2/3 cup sugar*
1/2 cup extra light olive oil
1/4 cup vanilla soy milk
2 tablespoons fresh lemon juice
6 large eggs
3/4 cup coconut flour (I use Bob’s Red Mill Organic Coconut Flour)**
Zest from 2 lemons (approximately 1 tablespoon plus 1 teaspoon zest total)
1/2 teaspoon baking soda
2 tablespoons poppy seeds

*This amount of sugar produces a not too sweet muffin, feel free to increase it to your taste.
**To measure the flour, spoon it into appropriate measuring cups and level it with the back of a knife.

Preheat oven to 350F. Line a regular 12 cup muffin pan with foil liners. Lightly oil the liners (otherwise, the muffins will stick to them) and set aside until needed. In a medium bowl, whisk sugar, oil, soy milk, lemon juice, and eggs together until well-blended. Then, add coconut flour and lemon zest and whisk until smooth, breaking up lumps of coconut flour with a spatula if needed. Next, whisk in baking soda and fold in poppy seeds. Divide batter evenly among the foil liners (I use an ice cream scoop) and bake for 20 to 22 minutes or until a skewer inserted comes out clean. Remove to a cooling rack and cool for 5 minutes in pan. Then, remove muffins to a cooling rack to cool completely (or if you can’t wait, serve warm after 10 to 15 minutes).