Healthier grain-free and gluten-free lemon muffins with an amazing pound cake-like texture!
Here’s one for our gluten-free friends. I feel like I’ve been neglecting you lately and for that, I’m sorry!
Gluten-free and especially grain-free baking is always an adventure and this one ended up as pound cake muffins. Yup, the texture is pretty similar to pound cake. They aren’t fluffy but have this slightly dense, yet pleasant, thing going on.
With all the snow and gray depressing skies, I wanted to make something bright and cheery. And all lemony things qualify as cheery, right?! Other people are talking about the first signs of spring and well, I’m just going to pretend with these muffins.
Baking with almond flour is pretty cool sometimes. Not only did it result in bright yellow muffins (whole wheat would have made them look pretty drab, I think) but it lets the lemon flavor really shine through. I suppose you could also use almond meal in them, but then don’t blame me when they have little brown specks. Brown specks just don’t belong in my cheery muffins. ;)
And one more thing. The lemon glaze isn’t optional! It makes the lemon flavor pop even more so don’t leave it out. The muffins aren’t that sweet so the glaze helps them achieve that “naughty muffin” taste. I rarely use powdered sugar but I haven’t found a way around it in glazes. Anyone have an idea how to make a processed sugar free lemon glaze?
I only made these yesterday but they’re just as good today as they were out of the oven. Another plus for almond flour!
Want a paleo version? Try these easy paleo lemon chia seed muffins. And for keto, try this Keto Lemon Cake.
Grain- / Gluten-free Lemon Muffins
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 8 muffins
Ingredients
- 96 grams (~1 cup but please weigh!) almond flour
- 2 tablespoons (16 grams) coconut flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup (56 grams) coconut oil or butter, melted
- 3 eggs
- 3 tablespoons (60 grams) honey
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons Greek yogurt
- 1 tablespoon milk, any kind
- 1 teaspoon lemon extract or vanilla extract
- up to 1 tablespoon lemon juice
- up to 1 cup powdered sugar
Muffins:
Lemon glaze:
Directions
- Preheat your oven to 375°F (190°C). Line a muffin pan with 8 muffin liners.
- In a medium bowl, mix together the dry ingredients (almond flour through salt) and set this aside.
- In a separate medium bowl, mix together the remaining ingredients.
- Add the dry mix to the wet and stir just until combined. Do not over mix! That will result in a bad texture.
- Bake for 15 - 18 minutes or until a toothpick inserted in the middle comes out clean and the muffins are firm to the touch. Let them cool for 5 minutes in the pan and then turn the muffins out onto a wire rack to cool.
- For the glaze, put 1 teaspoon of lemon juice in a bowl and stir in enough powdered sugar to get the glaze the consistency you want (you'll probably use 1/2 cup powdered sugar). Add more lemon juice, if needed. It should be thick but still easy to drizzle. Drizzle over the muffins and store in an air-tight container.
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100 comments on “Lemon Muffins (Grain-free, gluten-free)” — Add one!
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hello, in this recipe, I noticed you used 16g as 2 tablespoons( so it is 8g per tbsp) at first; but then you count 60g as 3 tablespoons (20g per tbsp this time?!) Could you please let me know the cause of this, and the conversion between your tbsp and tsp?
Thank you for your help!
Hi! I’m not quite sure what you’re referring to. 2 tbsp coconut flour = 16 grams. 3 tbsp honey = 60 grams. If you measure out honey and coconut flour, you’ll see that 1 tbsp of honey is much heavier than 1 tbsp of coconut flour. Every ingredient has a different weight.
Hi, can I use almond milk yogurt or coconut yogurt instead of Greek yogurt? So as almond milk for milk?
Hello! Commenters have used dairy-free yogurt in place of the Greek yogurt and said it works so I think that’d be fine. :) Almond milk works as the milk.
These look yummy! Is it possible to sub the Greek yoghurt for something dairy free?
You could use any kind of dairy-free yogurt. I hope you’ll enjoy them! :)
Can you make these without using the tin liners?
Yes if you grease the moulds really well. :)
This is the best paleo lemon muffin recipe and I’ve tried many. Very fluffy texture and great lemon flavor. Love it!
I’m very happy to hear that it’s the best you’ve tried! Thanks a bunch for your feedback. :)
I would like to make this as a layer lemon cake. Do you think doubling the recipe and then baking in 9″ pans would work?
And approx. baking time?
I honestly have no idea since I haven’t tried it. I haven’t always had the best experience converting muffin recipes to cake pans. I unfortunately have no idea of the bake time, either. Sorry I couldn’t help at all!
I made these muffins yesterday and ate 3 for breakfast today(7/11/16).
They taste Yummmmmmmy!please how many calories are in one muffin?i followed the full recipe you gave.they are really hard to resist.thanks for this recipe.
I’m so happy you liked them! Thanks for your feedback. :) I don’t have calorie info but you can copy and paste the recipe here for the nutritional profile, if you’d like. :)