These lemon coconut muffins are rich in flavor and are topped with a lemony glaze that will satisfy any sweet tooth. They are made with Greek Yogurt, coconut flour, oat flour and sweetened with maple syrup.
I love this recipe for a quick snack or tasty dessert that isn't loaded with sugar or artificial ingredients!
The recipe is almost refined sugar free, except for the glaze on top.
Ingredients
Oat flour: These lemon coconut muffins call for only a cup of oat flour. You don't have to buy actual oat flour, just pulse a cup of oats in a blender or food processor to make oat flour. Super easy.
I love using oat flour because its a whole grain flour. You can find oats that are certified gluten free!
If you want to more about oat flour, check out this informative post.
Maple syrup: I buy maple syrup in bulk at Costco. If you want to substitute this recipe for honey, note that they should be baked at a lower temperature for longer to prevent burning. I would recommend 350F for 20 minutes and checking with a toothpick to see if they are done.
Greek Yogurt: I used 2% plain Greek Yogurt. Greek Yogurt is thicker and better for baking compared to regular yogurt. The fat in this yogurt will keep the muffins more moist compared to the 0% fat version.
Why I love Baking with Coconut Flour
If you haven't tried baking with coconut flour yet, there is no time like the present! Coconut flour gives a fluffy texture to baked goods and lends a sweet note to muffins, breads and cookies.
I have so many dessert recipes (like these peanut butter blondies) with coconut flour because it makes the recipe so soft without drying them out!
Coconut flour is super absorbent so a little goes a long way. I bought a bag of coconut flour months ago and I still have it in my refrigerator. That I use in various recipes.
Coconut flour keeps well if opened in the refrigerator. I like to use Bob's Red Mill brand.
FAQs and Tips
I have not tried this but let me know in the comments below if you have!
If you don't have any powdered sugar, place the same amount of regular white sugar in a blender and blend until its fine particles like powdered sugar.
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Lemon Coconut Muffins {GF}
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Diet: Gluten Free
Description
These lemon coconut muffins are rich in flavor and are topped with a lemony glaze that will satisfy any sweet tooth. They are made with Greek Yogurt, coconut flour, oat flour and sweetened with maple syrup.
Ingredients
- 1 cup oat flour (see notes)
- ¼ cup coconut flour
- 1 tsp baking soda
- ½ tsp baking powder
- 2 eggs, whisked
- ¼ tsp salt
- ⅓ cup maple syrup
- ⅓ cup coconut oil, melted
- 1 lemon, zested
- ½ of a lemon, juiced (about 1 tbsp)
- 1 tsp vanilla extract
- ⅔ cup plain, 2% Greek Yogurt
Topping:
- 1 cup powdered sugar
- ½ of a lemon, juiced (about 1 tbsp)
- 1 cup shredded coconut flakes
Instructions
- Preheat oven to 375F and prepare a muffin tin with liners.
- In a large bowl combine oat flour, coconut flour, baking powder, baking soda and salt in a bowl. Mix to combine.
- In a separate bowl, whisk the eggs and add melted coconut oil, maple syrup, lemon zest, lemon juice, vanilla and Greek Yogurt. Mix until no clumps are present.
- Pour the wet mixture into the dry mixture and stir. The batter will be thick and sticky. Fill muffin tins about halfway full and place in the oven at 375F for 18 minutes.
- While the muffins are baking, place the powdered sugar and other half of the lemon juice in a bowl and whisk to combine. Place the shredded coconut on a plate or a bowl.
- Once the muffins are finished baking, allow to cool for 5 minutes.
- Begin to ice the muffins by dipping the top of the muffin into the glaze and then rolling it in the shredded coconut flakes.
- Recommend storing at room temperature in an airtight container.
Notes
- If you do not have oat flour, pulse regular rolled oats (or quick cooking) in a blender or food processor until fine, flour-like texture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: muffins, snack, dessert
- Method: baking
- Cuisine: American
Very tasty! Not too sweet!