My quest for a great paleo muffin packed with lemon flavor took a few twists and turns along the way.  In order to get the maximum lemon flavor in without making the batter too wet, I needed to reduce the lemon juice and add the pulp.  The result was very satisfying and an easy step to add to the beginning of the process.

1 lemon

2 TBS. Coconut oil

1 1/3 c. Almond flour

2 TBS. Coconut flour

1 tsp. Baking soda

1 tsp. Baking powder

¼ tsp. Sea salt

3 eggs

2 tsp. Vanilla

1/4c. Maple syrup

1 TBS. Poppy seeds

Pre heat oven to 375 degrees.

Squeeze, scrape, and zest every bit of flavor from the lemon.

Zest lemon. I had a heaping, packed tablespoon. Juice lemon. Place all of the juice from the lemon in a small sauce pan including any pulp. Use a spoon to scrape inside of the lemon and get any remaining pulp and juice out and add to the sauce pan. Let simmer on medium heat until there is approximately 1/4c. liquid and pulp left. It should only take about 3 minutes. Turn off heat and add coconut oil to melt. Let cool while you work on the muffin batter.

While lemon juice is reducing, combine almond flour, coconut flour, baking soda, baking powder, and sea salt in a small bowl and stir to combine.

Put lemon zest, vanilla, and eggs in large mixing bowl. Mix on high for approximately 3 minutes to get the eggs thick and foamy. Add maple syrup and flour mixture and mix another 2 minutes. Add reduced lemon juice and coconut oil and mix 1 minute longer. Fold in poppy seeds.

Use paper liners or pan spray on muffin pan. Scoop 1/4c. batter for each muffin. Bake 15- 20 minutes until golden and toothpick inserted into the center comes out clean.

Yield 10 muffins

Enjoy!

Mom Cooks Clean