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Lemon Coconut Muffins
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Lemon Coconut Muffins (Gluten Free & Refined Sugar Free)

Lemon Coconut Muffins are a MUST make muffin recipe especially perfect for the sunny early evening of a warm summer's day. Lemon and coconut snuggled up together in soft, rich and moist muffins. The clarifying citrus tang from the freshly squeezed lemon juice and the grated lemon zest, tumbles over the moist shredded coconut. Yum...!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: afternoon tea, breakfast, cakes, dessert
Cuisine: American
Keyword: coconut, gluten free, lemon, muffins, refined sugar free
Servings: 15
Calories: 182kcal
Author: Bakabee

Ingredients

  • 1 pc lemon zest
  • 1 pc lemon juice (around 60ml)
  • 95 g coconut sugar
  • 1/2 cup shredded coconut
  • 310 g gluten free 1 to 1 baking flour
  • 2 tsp baking powder gluten free
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 pc large eggs
  • 57 g unsalted butter melted and cooled
  • 4 tbsp vegetable oil
  • 1 tsp lemon extract
  • 250 ml milk
  • 2 tbsp shredded coconut sprinkle on top (optional)

Instructions

  • Pre-heat the oven to 170°C. Line the muffin tin with some liners, or use oil spray, or use a brush to brush some butter into each hole to avoid the muffins sticking.
  • Melt the butter in a small saucepan in a low heat. Be careful do not burn the butter. Set aside and let it cool completely.
  • Grate the lemon zest and squeeze the lemon juice. Set aside.
  • In a mixing bowl, sift the flour, add the shredded coconut, baking powder, baking soda and salt. Mix well. Set aside.
  • In another bowl, mix the coconut sugar and the lemon zest.
  • Add the eggs, melted butter, vegetable oil, milk, lemon juice and lemon extract into the coconut sugar mixture. Mix well.
  • Then add the flour mixture into the wet ingredients. Gently mix them until all well combined.
  • Use an ice cream scoop to evenly divide the batter into the muffin tins.
  • Before putting in the oven, sprinkle with some shredded coconut. Bake them for around 15-20 minutes, depending on your oven. Test by inserting a skewer which will come out clean when they are done.

Notes

  • Read the blog post for additional information for the ingredients I choose for this recipe.
  • Also, there is some additional information on how to store and freeze the muffins.
  • If you do not have any food allergy or intolerance, you could consider the following replacement:
             -- Coconut sugar with caster sugar
             -- Bob's Red Mill Gluten Free 1 to 1 baking flour with normal all-purpose flour
             -- Gluten Free baking powder with normal baking powder

Nutrition

Serving: 15g | Calories: 182kcal | Carbohydrates: 25.2g | Protein: 2.9g | Fat: 8.1g | Saturated Fat: 3.5g | Cholesterol: 33mg | Sodium: 29mg | Potassium: 98mg | Fiber: 0.8g | Sugar: 7.7g | Vitamin D: 16mcg | Calcium: 51mg | Iron: 1mg