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–+ servings

Gluten Free Lime Meringue Muffins

David Murphy
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Serving Size 6

Ingredients

  • Makes 6 Mini-Sized Muffins Double ingredient amounts for 6 regular sized muffins or quadruple for 12 muffins. Increase baking time to about 20 - 25 minutes
  • Start with ingredients at room temperature:
  • 3 large eggs room temperature
  • 2 tablespoons melted coconut oil OR light olive oil or melted butter
  • 1 tablespoon of Lime Juice
  • 1 teaspoon grated lime rind
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup Bob's Red Mill coconut flour
  • 1 tablespoon Bob's Red Mill almond meal or hazelnut flour
  • 1/4 teaspoon Featherweight baking powder

Instructions

  • Preheat oven to 400° F / 204° C
  • Thoroughly grease a 6 cup muffin tin with coconut oil or line with paper muffin liners.
  • Melt coconut oil if it is not liquefied. Make sure the other ingredients are at room temperature. Mix the first five ingredients together. Add the coconut flour, almond or hazelnut flour, baking powder, and whisk together until smooth.
  • Bake at 400° F / 204° C for 15 minutes (see note) or until a toothpick inserted in a muffin comes out clean. Pop muffins onto a wire rack to cool, then store in a container and refrigerate. Flavor is best one or two days after baking.