Gluten-Free Coconut Lemon Muffins

Published on Jun 13, 2021

  by   Kristina Stosek

7 reviews

Prep Time: 15 minutes Cook Time: 35 minutes Serves: 12 large cookies
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These Gluten-Free Coconut Lemon Muffins are among the best gluten-free muffin recipes you’ll find! Made with coconut, fresh lemon juice, and heart-healthy extra virgin olive oil, these muffins are incredibly moist and packed with fresh lemon flavor. Plus, they’re dairy-free and topped with a delicious toasted coconut glaze. YUM!

bite taken out of coconut lemon muffin
Introduction to a Unique Muffin

When I set out to create this gluten-free coconut lemon muffin recipe, my goal was to craft something distinct from the classic versions.

Inspiration from Our Best Muffin Recipes

You might have already enjoyed our incredibly popular Gluten-Free Carrot Cake Muffins and Gluten-Free Blueberry Apple Muffins. Both are delicious and stand out as our top gluten-free muffin recipes.

A Moroccan Twist

However, I wanted to take it a step further. Our delicious Gluten-Free Moroccan Recipes are some of the most popular dishes on the blog, inspiring me to create this Moroccan-inspired gluten-free muffin recipe.

Creating a Moist, Dairy-Free Gluten-Free Muffin

I aimed to create a dairy-free muffin that remained super moist, so I replaced butter with olive oil. To enhance the flavor, I included turmeric—a key ingredient in Moroccan cuisine—along with plenty of fresh lemon juice and lemon zest.

Turmeric not only adds a beautiful golden color but as per Nuffield health, the spice is rich in antioxidants. To top it off, I added toasted coconut for extra texture and flavor.

step by step making gluten free muffins

Dairy-Free Coconut Lemon Muffins with Two Types of Coconut

This gluten-free muffin recipe is packed with coconut. I find that unsweetened desiccated coconut works best for baking, as the size of the flakes is just right for this recipe.

While you can use shredded coconut, it tends to have a more pronounced flavor. I prefer the coconut to blend harmoniously with the lemon flavor.

Shredded vs. Desiccated Coconut

Shredded coconut is grated coconut, typically cut into longer, thin strips. While it is dried, it retains more moisture. In contrast, desiccated coconut is finely ground and then dried, resulting in a finer texture that mixes well into baked goods.

close up of baked dairy free lemon muffin before toppings

How to Toast Shredded Coconut

  • Flavor: Toasted coconut has a deep, nutty flavor that works well in many desserts. It’s a great nut substitute for those with nut intolerances.
  • Raw vs. Toasted: Raw coconut lacks flavor, while toasted coconut is super tasty and fragrant.

Oven Method

  • Preparation: Spread a thin layer of shredded or desiccated coconut on a baking sheet lined with parchment paper.
  • Baking Time: Bake for 3-5 minutes.
  • Advantages: This method ensures even toasting and allows for larger quantities.

Stovetop Method

  • Preparation: Place coconut in a dry skillet.
  • Heating Time: Heat for about 3 minutes, stirring until golden.
  • Considerations: This method can cook unevenly and is better for toasting small amounts quickly.

Be very careful when toasting coconut in the oven or on the stovetop, as it can burn quickly. Stay close and keep an eye on it! I also like to sweeten my toasted coconut when using it as a topping.

adding glaze and coconut to baked lemon muffins

Sweetening Toasted Coconut

To sweeten toasted coconut, simply mix it with confectioners’ sugar. I used sweetened toasted coconut as a topping for these coconut lemon muffins, but it’s not necessary—unsweetened toasted coconut is already packed with flavor!

overview of coconut lemon muffins

Recipe Review: Dairy-Free Coconut Lemon Muffins

In these gluten-free muffin recipe, the toasted coconut adds sweetness and a hint of nuttiness, creating a tasty contrast with the bright, zesty lemon flavor. These muffins are an irresistible treat that balances rich coconut with refreshing citrus. You’re in for a delicious treat! Enjoy!

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Kristina xx

Gluten-Free Coconut Lemon Muffins

Published on Jun 13, 2021

by Kristina Stosek

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Ingredients

Instructions

  • 1.

    Preheat oven to 350 F and line a muffin pan with large parchment paper liners

  • 2.

    Whisk together flour, 1 1/3 cup shredded coconut, baking powder, baking soda, salt and turmeric

  • 3.

    In a separate large bowl using an electric mixer, beat together eggs with sugar until the sugar has dissolved. Add milk and beat until combined. Add olive oil, lemon juice, lemon zest and vanilla and beat until creamy

  • 4.

    Using a spatula, stir in dry ingredients until smooth

  • 5.

    Pour batter into lined muffin pan and bake for 30 - 32 minutes, until the muffin passes the toothpick test

  • 6.

    Transfer muffins onto a cooling rack to fully cool

  • 7.

    TOASTED COCONUT GLAZE

  • 8.

    Spread 1/2 cup shredded coconut in a single layer on a baking sheet lined with parchment paper. Bake at 350 F for 3 - 5 minutes until the coconut is lightly toasted and golden in colour. Mix with 1/4 cup confectioners sugar. Set aside to cool

  • 9.

    Mix 1 cup confectioners sugar with 1 to 2 tablespoons of milk and 1 tablespoon of lemon juice until you reach a thick, spreadable consistency. Set aside

  • 10.

    DECORATE THE MUFFINS

  • 11.

    Spread the glaze over top of cooled muffins and sprinkle with toasted sweetened coconut

Nutrition Info

  • Nutritional Value (per muffin) Calories: 200 | Protein: 4g | Fat: 10g | Carbohydrates: 27g | Dietary Fiber: 2g | Sugars: 8g | Sodium: 150mg || Key Nutrients | Vitamin C: From lemon juice and zest | Iron: From the coconut and flour | Calcium: Depending on the type of dairy-free milk used | Notes: Nutritional values may vary based on specific brands of ingredients and measurements. If using different types of dairy-free milk or sugar, adjust the values accordingly.

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