These Paleo Lemon Coconut Muffins are soft, lightly sweetened with maple syrup, and bursting with fresh lemon flavor. Made with almond and coconut flour, they’re gluten-free, grain-free, and perfect for a healthy breakfast or snack.
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
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.
Can these Muffins be Frozen?
Yes! Check out my Orange Muffin post where I shared the best method to store and freeze muffins.
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