Lovely lemon coconut muffins with a fresh and light flavor, made with almond and coconut flour.
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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
- 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
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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.
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.
The cups should be about 2/3 full.
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.
How to Store Muffins
Place a layer of paper towel in the bottom of a container. Arrange the muffins in a single layer on the paper towel. Then place a second paper towel over the tops of the muffins. Close your container tightly.
The paper towels inside the container will absorb some of the excess moisture in the muffins, as they tend to want to get very soft when being stored.
To freeze your muffins, first you must allow them to cool completely.
The muffins will freeze best in an air-tight container that has as little air in it as possible. Freezer bags work great for this purpose.
Place them in the container or bag and seal it closed. Set your container on a flat surface in your freezer. The frozen muffins will be good for up to 3 months.
You May Also Like: Cinnamon Spice Muffins
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- 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)
- 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.
Amount Per Serving: Calories: 197Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 56mgSodium: 165mgCarbohydrates: 11gFiber: 2gSugar: 6gProtein: 5g
This recipe was shared in Meal Plan Monday.