Description
These Lemon Coconut Muffins are gluten-free and bursting with citrus flavor, topped with a sweet lemon glaze and coconut flakes for a perfect balance of freshness and sweetness.
Ingredients
Scale
- 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: Set your oven to 375°F and prepare a muffin tin with liners.
- Mix dry ingredients: In a large bowl, combine oat flour, coconut flour, baking powder, baking soda, and salt. Mix well.
- Mix wet ingredients: In a separate bowl, whisk the eggs and add melted coconut oil, maple syrup, lemon zest, lemon juice, vanilla extract, and Greek yogurt. Stir until the mixture is smooth with no clumps.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir to combine. The batter will be thick and sticky.
- Bake muffins: Fill the muffin tins about halfway with the batter and bake at 375°F for 18 minutes.
- Prepare topping: While the muffins bake, make the glaze by mixing powdered sugar and the remaining lemon juice in a bowl. Place the shredded coconut on a plate or shallow bowl.
- Cool and glaze: After the muffins bake, let them cool for 5 minutes. Dip the tops of the muffins into the glaze, then roll them in the shredded coconut flakes to coat.
- Storage: Store the muffins at room temperature in an airtight container. Enjoy!
Notes
- For oat flour, you can blend rolled oats in a blender or food processor until it forms a fine powder.
- Make sure the coconut oil is melted before adding it to the wet ingredients to ensure smooth mixing.
- If you prefer a less sweet topping, you can adjust the powdered sugar in the glaze.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 14g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg