Lemony Gluten Free Coconut MuffinsLindsey Johnson
Polar vortex got you down? Maybe some lemony coconut muffins will help bring a little sunshine into your otherwise frigid day. These gluten-free coconut muffins are lightly sweet with just the right amount of lemon to brighten them up. The coconut flavor comes from ground unsweetened coconut, coconut oil, and light coconut milk. Lemon juice and a little pure lemon extract add the brightness. They are delicious warm from the oven, or at room temperature. We like them as is, or with a bit of blueberry jam. Lemon curd would also be delicious!
The recipe relies on using gluten free all-purpose flour. I typically make mine from scratch, but there are very good package gf flour mixes available that work just as well too. If you do want to make a mix from scratch, I recommend this one over all others I’ve tried.
These are naturally vegan as well. Feel free to substitute butter for the coconut oil, or use buttermilk in place of the coconut milk and lemon juice. For non-GF muffins, substitute regular all-purpose flour for the gluten free flour.
Lemony Gluten Free Coconut Muffins
To grind the coconut, measure out about 3/4 cup of unsweetened, shredded coconut and pulse in a blender or food processor until finely chopped.
2 cup gluten free all-purpose flour* (or regular all-purpose flour)
1/2 cup ground unsweetened coconut
1/2 cup organic evaporated cane juice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
14 ounce can light coconut milk
1/4 cup organic extra virgin coconut oil, melted
1 Tablespoon fresh squeezed lemon juice
2 teaspoons vanilla extract
1/2 teaspoon pure lemon extract
1. Preheat oven to 400 degrees F. Place muffin papers into the 12 wells of a standard muffin tin, or grease very well.
2. In a large mixing bowl, whisk together gluten-free flour, coconut, cane juice, baking powder, baking soda, and sea salt.
3. In a smaller bowl, whisk together coconut milk, lemon juice, vanilla and lemon extracts. Make a well in the center of the dry ingredients and pour the coconut milk mixture into the well. Stir together with a large silicone spatula or wooden spoon.
4. Add the melted coconut oil and mix until combined.
5. Divide the batter evenly between the 12 wells of the muffin pan. Bake for 25-30 minutes, or until the tops are nicely browned and the muffins spring back when pressed in the center.
6. Let muffins cool in pan for a bit before serving.
Yield: 12 muffins
*Note: If the gluten free flour blend does not contain xanthan or guar gum, add 1/4 teaspoon to the dry ingredients before mixing.