These versatile and moist muffins are not sweet. I limit the sugar content in my family’s life so I create some recipes without any added sugar. The only sweetness from these babies comes from the orange juice. So, if you’d like a sweet muffin, then by all means add some sugar (coconut crystals, honey, xylitol).
I’m also known in my family to make gluten free muffins and breads without added sugar because if I feel like sweetening it up later, I drizzle raw honey or maple syrup on top.
Oh, another good reason for keeping the sugar out is that I can then serve these alongside stew or chili.
These are named Sunshine Muffins because they’re great for a sunny breakfast and yellow-ish in color. They are made with coconut flour which I don’t exclusively bake with often as it can make overly dry foods, causing you to choke it down and need a beverage. Still, these muffins are loaded with eggs, lemon juice, and orange juice so they turn out to be quite moist. I’d still recommend serving them with something to drink… organic coffee or tea pair especially well.
Sunshine Muffins (Gluten Free, Low Sweetness)
Yield 6 muffins
- 1/2 cup coconut flour, sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon powdered vanilla
- zest of 2 organic lemons
- zest of 1 organic orange
- 5 eggs, pastured, organic, and room temperature
- 1/4 cup high vitamin butter oil, ghee, or coconut oil
- Juice of 1 organic lemon
- Juice of 1 organic orange
Preheat oven to 325 degrees F.
Combine the dry ingredients in a medium size bowl. Blend the remaining ingredients briefly.
Pour the blended mixture into the bowl of dry ingredients and stir to combine.
Transfer the mixture (I use an ice cream scoop) to a muffin baking dish.
Bake for 25 to 30 minutes or until a cake tester comes out clean after insertion.