Wonderfully moist muffins, flavorful of lemon and coconut. If you make them with stevia, it is difficult to believe that they are sugar free when you taste them! I highly recommended to try the recipe.
1,5-2 tbsp of stevia powder or 100 ml honey or 100 ml Agavesirap
125 g of cooking fat: I prefer ghee + rapeseed oil: half and half, or only coconut oil.
Zest of 2 lemons
The juice from 1-2 lemons
Juice from 1 lemon
250 g of coconut cream
1 tbsp psyllium husk
100 g almond flour
150 g coconut flour
1/2 tsp vanilla powder
2.5 tsp baking powder
Preheat the oven to 160-175 degrees C.
Melt the butter in a saucepan or microwave.
Beat eggs and sweetening fluffy.
Whisk in coconut cream into the egg mixture and pour in the melted cooking fat while you whisk.
Mix all dry ingredients separately and pour gently into the egg mixture.
Either grease and “flour” a muffin tray with grated coconut or use paper muffin cups.
Bake for about 25 minutes in the middle or a little lower down in the oven until they are ready.
Mini muffins will be ready in about 25 minutes at 160 degrees. Larger muffins will take longer, it can take up 45 minutes, depending on how big they are.