I have no idea how this recipe came to me. It was like I started with coconut and just kept throwing things at it. Add zest, use up the lemons. This gluten-free blend may work nicely. Agave nectar and coconut oil taste amazing together, use those. And some how I ended up with these… Honestly, and surprisingly, they are my favorite muffins that I’ve posted to date.
If you are new to gluten-free baking, please keep in mind that not all baking powders are gluten-free. If you are baking for someone with an intolerance, make sure yours is… Also, I’ve called for xanthan gum (often in gluten-free baking to mimic the properties of gluten). If you don’t have it, not to worry. I forgot to add it in to my muffins and they turned out great.
Lemon Coconut Muffins (Gluten-Free)
2 cups Gluten-Free Flour Blend (bought or homemade)
1 cup Medium Unsweetened Coconut
4 tsp Baking Powder (gluten-free)
1 tsp Xanthan Gum
1/3 cup Coconut Oil
1/2 cup Agave Nectar
3 tbsp Applesauce (unsweetened)
2 tbsp Lemon Zest
1 cup Coconut Milk
3 tbsp Medium Unwetened Coconut, for sprinkling
Pre-heat oven to 375°F and prepare muffin tins by greasing or lining.
Stir together flour, 1 cup of coconut, and baking powder. Set aside.
Beat the coconut oil and agave nectar. Add the applesauce, coconut milk, and zest. Beat until well combined. Add wet ingredients to the dry, and blend until just moistened.
Divide the batter evenly between muffin tins and sprinkle with remaining coconut. Bake for 18 – 20 minutes, until an inserted toothpick comes out clean. Transfer to rack to cool. Drizzle with icing, if you’re so inclined.
Makes 12 muffins.
1 cup Icing Sugar (gluten-free)
2 tbsp Lemon Juice
Whisk sugar and lemon juice together.
If mixture is too thick, whisk in 1/2 more teaspoon lemon juice. Repeat until icing is the desired consistency (just thin enough to drizzle off a spoon).