Lemon Muffins with Berries – Low Carb Grain Free THM S

When life gives you lemons make Lemon Muffins.  Grain-free, sugar-free, dairy free, low carb, Trim Healthy Mama S, Lemon Berry Muffins. These are so moist and flavorful you’ll never know they are so healthy. I love these for an afternoon snack with a cup of tea.

Especially when life gives you lemons for 10 cents each at the farmer’s market.  I bought many lemons that day.  I do enjoy the Singing Canary drink from the Trim Healthy Mama cookbook.  If you haven’t tried that one yet you should.  I was hesitant at first because I thought blending the entire lemon would make the drink overly bitter but it doesn’t.  It tastes like a gourmet version of lemonade.  I use less turmeric than it calls for and my homemade gentle sweet for the sweetener.  My favorite sugar free sweetener is my blend of erythritol, xylitol, and stevia.  I have picky taste buds and don’t like those sweeteners separate but when they are mixed together the taste is similar to cane sugar.

Lemon Muffins with Berries – Low Carb, Grain Free, THM S

For the muffin batter: 

2 tbsp coconut oil, melted

1/2 cup coconut flour

3 tbsp gentle sweet sweetener (or my version)

1.5 tsp baking powder

1.5 tsp lemon extract

3 eggs

6 oz unsweetened almond or coconut milk

For the topping: 

1 cup frozen mixed berries

1 tbsp coconut flour

1 tbsp gentle sweet (or my version)

Instructions:

Preheat oven to 350.

Combine melted coconut oil with coconut flour, sweetener, baking powder, lemon extract, eggs, and almond milk. Whisk until smooth. Set aside.

In a small bowl combine the berries with 1 tbsp coconut flour.

Divide batter between 12 lined muffin cups. Top with the berries.

Bake for 25-30 minutes until the muffins are lightly browned around the edges and feel firm when pressed with your finger.  Sprinkle with 1 tbsp sweetener.