Paleo Lemon Coconut Muffins

Home » Baking » Paleo Lemon Coconut Muffins

Lovely lemon coconut muffins with a fresh and light flavor, made with almond and coconut flour.

Paleo Lemon Coconut Muffins from Wholesome Skillet - Lovely muffins with a fresh and light flavor.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

These muffins are wonderful for breakfast or as an afternoon snack. I also love taking them to potlucks. Since they are gluten-free, I know everyone can enjoy them!

To make your Lemon Coconut Muffins you will need:

  • almond flour
  • coconut flour
  • arrowroot starch
  • baking powder
  • baking soda
  • fine sea salt
  • eggs
  • vanilla extract
  • maple syrup
  • coconut milk
  • coconut oil
  • lemon juice
  • shredded (unsweetened) coconut
  • mixing bowls
  • sifter or sieve
  • mixer or whisk
  • muffin pan
  • muffin pan liners

I typically add new content every week. Sign Up Here to get Wholesome Skillet in your Inbox, and Never Miss a Thing

Paleo Lemon Coconut Muffins from Wholesome Skillet - Lovely muffins with a fresh and light flavor.

You’ll start by preheating your oven to 350 degrees, and line a muffin pan with muffin papers. This recipe will make 10 standard sized muffins.

You will want to sift your flour so that they are no lumps. If you don’t have a sifter, a fine metal sieve works just fine.

Simply place your sieve over the mixing bowl, and put your dry ingredients in it, then stir with a spoon. Honestly, even though I have an actual sifter, I find this to be my go-to method. It’s quick and the sieve is easier to clean.

sifting flour

Once the batter is ready, you will scoop it into the muffin pan. I always use a muffin scoop, since it is the easiest way to get the batter evenly distributed.

muffins in the making

The cups should be about 2/3 full.

Paleo Lemon Coconut Muffins from Wholesome Skillet - Lovely muffins with a fresh and light flavor.

Your muffins will bake for 18-20 minutes or until they spring back when you gently press in the center. Immediately transfer the muffins to a cooling rack to cool completely.

Paleo Lemon Coconut Muffins from Wholesome Skillet - Lovely muffins with a fresh and light flavor.

Can these Muffins be Frozen?

Yes! Check out my Orange Muffin post where I shared the best method to store and freeze muffins.

Paleo Lemon Coconut Muffins from Wholesome Skillet - Lovely muffins with a fresh and light flavor.

Did You Enjoy this Recipe? I’d love for you to rate it below and share it with others!

Paleo Lemon Coconut Muffins from Wholesome Skillet - Lovely muffins with a fresh and light flavor.
Paleo Lemon Coconut Muffins from Wholesome Skillet - Lovely muffins with a fresh and light flavor.

Paleo Lemon Coconut Muffins

WholesomeSkillet.com | Constance Smith
Lovely lemon coconut muffins with a fresh and light flavor, made with almond and coconut flour.
4.84 from 12 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Muffins, Sweets, Treats & Desserts
Servings 10 standard muffins

Ingredients
  

  • 1 c almond flour
  • 1/4 c coconut flour
  • 3 Tb arrowroot starch
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 3 eggs
  • 1/2 c coconut milk
  • 1/4 c maple syrup
  • 1/4 c coconut oil - melted
  • 2 Tb lemon juice
  • 1 tsp vanilla extract
  • 1/3 c shredded - unsweetened coconut (plus extra for sprinkling)

Instructions
 

  • To begin, preheat your oven to 350 degrees.
  • Line a standard muffin pan with muffin liner papers (or grease the cups with coconut oil.)
  • Sift the almond lour, coconut flour, arrowroot starch, baking powder, baking soda and salt together into a medium sized bowl. Set it aside for now.
  • In your mixing bowl, whisk your eggs.
  • Add the coconut milk, coconut oil, maple syrup, lemon juice and vanilla. Mix well.
  • Add in your dry ingredients and mix until just combined.
  • Stir in the flaked coconut.
  • Scoop the batter into the muffin cups, distributing the batter evenly. Each cup should be about 2/3 full.
  • Top each cup with a pinch of additional shredded coconut.
  • Bake for 18 – 20 minutes, or until they spring back when you gently press in the center.
  • Immediately transfer the muffins to a cooling rack to cool completely.
  • Enjoy!

Nutrition

Serving: 1cCalories: 197kcalCarbohydrates: 11gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 6gCholesterol: 56mgSodium: 165mgFiber: 2gSugar: 6g

NOTE: All nutritional information is autogenerated and estimated, exactness is not guaranteed.

Tried this recipe?Rate it Above & Share it on Instagram @Wholesome.Skillet

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.