When Meyer lemons are in season, you take full advantage! I went through an entire bag in 2 days! They are different from regular lemons in the sense that are sweeter and almost a cross between a lemon and an orange? So, they tend to be a good option for baking. These muffins have no nuts, so that’s a plus for those that may be allergic or trying to save money. They are pretty high in protein because of the egg content, but keep in mind these are still a treat!
Meyer Lemon Muffins
Ingredients:
2/3 cup coconut flour
1 tsp baking powder
8 eggs
1/4 cup coconut milk or almond milk
zest from 2 lemons
1/ cup honey or maple syrup
1/2 tsp salt
1 Tbsp vanilla
1/2 cup butter, melted
Directions:
Preheat oven to 350F. Place all the ingredients, except the butter, in a bowl and mix until blended. Once blended, start to slowly add the butter until incorporated. Place in silicone lined muffin tins and bake for 22 minutes.