Olive Oil Lemon Muffins

I don’t bake with Olive Oil too often, but this recipe was just begging for it! Despite the use of coconut flour which can make baked goods pretty dense and oftentimes dry, these muffins come out luscious and moist due to the addition of the olive oil. They are also incredibly nourishing due to their high content of healthy fats, fiber, minerals, and vitamin C.

Bring a batch to your next brunch or potluck and all the gluten-free people will hug and kiss you with gratitude (not guaranteed but likely).

Olive Oil Lemon Muffins, The Clean Plate

Olive Oil Lemon Muffins

1/2 c. coconut flour
1/2 c. olive oil
1/2 c. honey
4 eggs
1 large lemon, zested
1 tsp. baking soda
1/2 tsp. of salt

  1. Preheat oven to 350.
  2. In a bowl, combine eggs, honey, and olive oil until mixed well.
  3. Add lemon zest, salt, baking soda, and coconut flour. Whisk until batter is smooth.
  4. Pour into a greased or lined muffin tin. (These would also be so cute as mini muffins!)
  5. Bake for 20 mins or until edges are golden and center is set (toothpick will come out clean). Take care to not overbake as these will dry out faster than your average muffin. If the seem soft when you take them out of the oven, rest assured that they will firm up as they cool.

3 Comments Add yours

  1. Ginny says:

    My extremely picky 5 year old is in love with these muffins. He hardly ever likes anything so thanks a bunch for sharing!

    1. nikkiledford says:

      That’s incredible! Thank YOU for sharing 🙂

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