Spiced Lemon Muffins Whole Grain, Gluten-Free, Dairy-Free and Diabetic Friendly
Highly nutritious and delicious, these gluten-free muffins are made with coconut flour, Timtana flour and no refined sugars. Both flours are high in fiber with more than half of their fibers coming form insoluble fiber.
Lemon Zest from 1 whole lemon - be sure to wash the lemon before zesting
Directions
Melt the coconut oil and set aside
Put the eggs, spices, salt, sugar, dates, prunes, zest, vanilla, and veggies into a food processor and let blend while mixing the dry ingredients together.
Measure the Coconut flour, Timtana flour and baking powder into a bowl and whisk until the flours are well combined and there are no lumps of coconut flour. Set aside.
Add the coconut oil to the food processor and let it whirl while you line the muffin tins with foil liners (foil liners will pull away from the muffins better than paper liners).
Transfer the wet ingredients to a mixing bowl and while the mixer is running on the lowest speed, slowly add the flour mixture. Scrape down the sides of the mixing bowl and mix on medium-high for about a minute.
Scoop 4-Tbs (1/4 cup) of batter into each lined muffin tin and bake for 20 minutes, turning the muffin pan half way through the baking time.
Let the muffins cool in the pan for no more than 5 minutes, then remove them from the pan to continue cooling.
NOTE! These muffins are very filling because of the high amount of insoluble fiber, so eat one muffin with plenty of water and wait a good 10 minutes before having an other.
