Submitted by: Emily Davis
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Servings: 6
It's amazing what the flavor of lemon can do to a gluten-free dessert. These cupcakes are so deliciously light and fluffy, I didn't even use any frosting.
6 egg white
6 egg yolk
1/3 c. coconut oil
1/4 c. canned coconut milk
1/4 c. honey, raw
1 tbsp. lemon juice
2 tsp. lemon zest
1/2 tsp. sea salt
1/2 c. coconut flour
1/2 tsp. baking powder
Preheat oven to 350ºF. Grease a muffin pan.
Whip egg whites in a metal bowl until stiff peaks form, and then place in refrigerator.
In another bowl, blend together coconut oil, egg yolks, coconut milk, honey, salt, lemon juice, and lemon zest. Mix in baking powder and coconut flour until no lumps remain. Carefully fold in egg whites.
Evenly distribute batter into the muffin cups. Bake for about 15 minutes, until set and slightly golden brown on top. Let cool a bit, and then carefully remove with butter knife. (Be gentle...they like to stick!)
Eat them plain, sprinkle the top with shredded coconut, or frost them with a healthy icing. Plain coconut oil tastes great!
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