These Lemon Coconut Muffins are fluffy with the magical aroma of lemon zest. We made these vegan muffins without refined sugar. Coconut flour complements the unique aroma of lemon zest. These lemon muffins are perfect for breakfast or a snack. This dessert is very easy and quick to prepare.
Ingredients for the recipe
Whole wheat flour – great for baking. If you want to make a gluten-free dessert, use oat flour.
Coconut flour – will give the muffins their pleasant aroma. You can replace coconut flour with almond flour.
Vegetable oil – I used refined sunflower oil.
Water – just another liquid ingredient.
Baking powder – will make the muffins airy.
Coconut sugar – will give the dessert sweetness and a pleasant taste. Instead of coconut sugar, use any sweetener you like.
Lemon zest – a magical citrus aroma and taste. Try to remove only the yellow part of the lemon peel.
Vanilla extract – excellent taste and aroma.
How to make Lemon Coconut Muffins
The process of making Lemon Coconut Muffins is very simple. First, in a bowl, mix whole wheat flour, coconut flour, baking powder and coconut sugar.
Then add water, lemon zest, vanilla extract and vegetable oil. Mix everything until smooth. Using a pastry bag or spoon, fill the mold cells. Before doing this, do not forget to put paper liners in the cells. Do not fill the cells to the edge. Leave about 5 mm of free space.
Bake the muffins for 20 – 25 minutes in a preheated oven at 180°C / 350°F. Remove the finished muffins from the oven and leave them in the pan on the table for 30 minutes. When the muffins have cooled, enjoy a delicious dessert.
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Enjoy!
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Lemon Coconut Muffins (Vegan | Refined Sugar Free)
Course: Vegan8
servings10
minutes25
minutes224
kcalIngredients
1 cup (140g / 4.9oz) whole wheat flour
1/2 cup (40g / 1.4oz) coconut flour
1 cup (250g / 8.8oz) water
3 tablespoons (45g / 1.6oz) refined sunflower oil
1 teaspoon vanilla extract
1.5 teaspoons (7g / 0.25oz) baking powder
1 teaspoon lemon zest
3 tablespoons (45g / 1.6oz) coconut sugar
Instructions
- Mix whole wheat flour, coconut flour, baking powder and coconut sugar.
- Add water, vegetable oil, vanilla extract and lemon zest. Mix everything with a whisk or silicone spatula until smooth.
- Pour the batter into the mold cells in paper liners.
- Bake the muffins for 20 – 25 minutes in a preheated oven at 180°C / 350°F. Leave the finished muffins in the form on the table for 30 minutes. Then remove the muffins from the cells and cool to room temperature.
Recipe Video
Notes
- 8-cup muffin tin and paper liners.
- Bake the muffins for 20 – 25 minutes in a preheated oven at 180°C / 350°F.
- Store Lemon Coconut Muffins in a tightly sealed container in the refrigerator for up to 3 days. For longer storage, put the dessert in the freezer.
