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Lemon Bar Muffins

Paleo, Gluten Free & Dairy Free
Course Dessert
Servings 6 Muffins



  • 4 tbsp coconut oil
  • 2 tbsp coconut sugar
  • 3/4 cup almond flour
  • 1/4 tsp sea salt
  • the zest from 1 lemon


  • 2 eggs
  • 3 tbsp raw honey
  • 1 lemon, juiced
  • 1/2 lemon, zested
  • 1.5 tsp coconut flour
  • 1 tsp vanilla extract


  • Preheat the oven to 350 degrees, and line a muffin tin with 6 liners
  • Combine all of the crust ingredients with a fork or by hand until a crumbly¬†dough is formed.
  • Press the dough (about 1.5 tbsp) into the muffin tins evenly
  • Bake for 10 minutes or until golden brown.
  • While the crust is cooking combine all of the filling ingredients, and let it sit until the crust is done.
  • Pour the filling evenly into the muffin tins (about 2 tbsp per muffin), and then bake for 12 minutes or until set.
  • Allow the muffins to completely cool before removing the muffin liners, or store in the fridge until completely cooled.