Gluten-Free Coconut Lemon Muffins

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These Gluten-Free Coconut Lemon Muffins are probably one of the best gluten-free muffin recipes using coconut, fresh lemon juice and heart-healthy extra virgin olive oil. The super moist lemony with extra coconut muffins are also dairy-free and are topped with toasted coconut glaze. YUM!


coconut lemon muffin, gluten freee


When I decided to create this gluten-free coconut lemon muffin recipe, I wanted it to be different from the classic coconut lemon muffin recipe. 

You may have tried our very best Gluten-Free Carrot Cake muffins or the Gluten-Free Blueberry Apple Muffins. Both of these muffins are super tasty are are considered our two best gluten-free muffin recipes.

However, I wanted more. Our gluten-free Moroccan recipes are probably our most downloaded recipes on the blog. So, I decided to create a Moroccan-inspired gluten-free muffin recipe.




What is different about this coconut lemon muffin recipe?

I wanted to create a dairy-free muffin and still keep it super moist. I eliminated butter and replaced it with olive oil. I added turmeric, a key ingredient in Moroccan cuisine and plenty of fresh lemon juice and lemon zest.

Turmeric is an antioxidant-rich spice and adds beautiful golden colour to recipes. And I added toasted coconut.


gluten free muffin batter


coconut two ways…

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

You could use shredded coconut but you will taste more of the coconut shreds. I prefer for the coconut to blend in with the lemon flavour.

difference between shredded and desiccated coconut…

Shredded coconut is grated coconut usually in longer thin strips. Then they are dried, but still, retain more moisture. Desiccated coconut is finely ground coconut then dried.


dairy free lemon muffin


To create even more flavour for this gluten-free coconut lemon muffin recipe, I used a combination of raw and toasted coconut.

How to toast shredded coconut?

Toasted coconut has a deep nutty flavour, and it works well in many desserts. It is an excellent replacement for nuts for someone intolerant to nuts. Raw coconut doesn’t have much flavour, but toasted coconut is super tasty and fragrant. 

To toast coconut is super simple. Spread a thin layer of shredded or desiccated coconut on a baking sheet lined with parchment paper and bake for 3 – 5 minutes. 

This method is probably the best way to toast coconut because it is evenly toasted, and you can do it in large quantities.

Another way to toast coconut is in a pan on the stove. Toasting coconut on the stovetop can cook unevenly, and it’s harder to toast large quantities, but it is a quick way to toast a small amount of coconut. Place coconut in a dry skillet and heat for about 3 minutes until golden.


coconut muffin gluten free


Be very careful when toasting coconut in the oven or on the stovetop because coconut burns very quickly. Do not walk away! I like to sweeten my toasted coconut whenever I use it as a topping. 

To sweeten the toasted coconut, mix it with confection sugar. I used sweetened toasted coconut as a topping for this coconut lemon muffin. But you don’t have to sweeten it. The coconut is plenty flavourful. 


coconut lemon muffin gluten free


I find the toasted coconut makes the gluten-free muffins even more delicious by adding a little sweetness to the coconut.

I know you will love this dairy-free coconut lemon muffin topped with a light lemon glaze and sweetened toasted coconut. The gluten-free muffin is insanely delicious, oozing with coconut and fresh lemon flavour. Enjoy!


  • 1 tsp. GF baking powder
  • 1/2 tsp. Baking soda
  • 1/2 tsp. Sea salt
  • 1/4 tsp. GF turmeric
  • 4 large eggs
  • 1 cup fine coconut sugar or granulated sugar
  • 1/2 cup dairy-free milk (coconut, almond, rice, oat)
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 2 Tbsp. Lemon zest (about 1 large lemon)
  • 1 tsp. Pure vanilla extract
  • 1/2 cup unsweetened desiccated coconut
  • 1 1/4 cup GF confectioners sugar (powdered sugar), divided
  • 1 - 2 Tbsp. dairy-free milk
  • 1 Tbsp. Fresh lemon juice
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  • Preheat oven to 350 F and line a muffin pan with large parchment paper liners
  • Whisk together flour, 1 1/3 cup shredded coconut, baking powder, baking soda, salt and turmeric
  • 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
  • Using a spatula, stir in dry ingredients until smooth
  • Pour batter into lined muffin pan and bake for 30 - 32 minutes, until the muffin passes the toothpick test
  • Transfer muffins onto a cooling rack to fully cool
  • 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
  • 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
  • Spread the glaze over top of cooled muffins and sprinkle with toasted sweetened coconut
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