Lemony muffins

Ingredients

• 230 g Coconut flour, unsweetened
• 2 pcs Large egg
• 2 pcs Lemons, juiced and zested
• 4 tbsp Coconut yogurt
• 2 tbsp Honey, light
• 1 tbsp Melted coconut oil
• 1 tsp Baking soda
• 1 pinch Salt

Method

1. Place rack in upper third of oven and preheat oven to 180°C.
2. Line a 12-cup muffin tin with paper or foil liners.
3. Divide eggs to separate bowls to yolks and whites.
4. Beat egg whites until stiff peaks form.
5. Add lemon juice to the egg yolks then whisk. Add coconut yoghurt, honey, and oil then whisk again.
6. Sprinkle the baking soda and salt over the top, then stir until combined. Gently stir in the flours until barely combined, then fold in the egg whites carefully.
7. Scoop the mixture into the prepared muffin tins, filling them nearly to the top.
8. Bake for 20-22 minutes, until a toothpick inserted in the centre comes out clean and the muffins spring back lightly when tapped in the centre.