I experimented for fun today and came up with yummy flavor combo! These fresh lemon muffins, have no processed sugars, but use maple syrup and honey to sweeten them! A delicious Spring recipe to try out as the flowers begin to bloom, and the world is coming back to life!
Lemon Coconut Muffins w/ chia seeds
This muffin recipe has a nice zing of lemon flavor with a soft coconut undertone. Great for a brunch or afternoon snack!
Equipment
- muffin tin
- muffin liners (encouraged, but not required)
Ingredients
- 1 cup whole wheat flour
- 1 cup coconut flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup coconut shredded
- 2 lemons zested, juiced
- 1/2 cup coconut oil melted
- 1/4 cup honey
- 1/2 cup maple syrup
- 2/3 cup greek yogurt plain
- 3 eggs
- 1/3 cup whole milk *see notes*
- 1 tbsp chia seeds
- 1/2 cup white chocolate chips *optional
Instructions
- Preheat oven to 375ºF and prepare a muffin tin with liners or greasing it well.
- In a medium sized bowl combine both flours, baking soda, baking powder, salt, shredded coconut, and lemon zest.
- In a separate (larger) mixing bowl, combine coconut oil, honey, maple syrup, greek yogurt, eggs, lemon juice, and milk.
- Pour dry ingredients into wet mixture and stir until just combined.
- Fold in chia seeds and (optional) white chocolate chips.
- The muffin batter will be a similar consistency to cookie dough. It won't be very runny.
- Fill muffin liners to the top with batter.
- Bake for 13-15 minutes, or until a toothpick comes out clean.
- Enjoy!
Notes
-Once baking is complete, remove from muffin tin and allow muffins to cool completely on a cooling rack before storing.
-Store in an airtight container for up to 3 days at room temperature.
**I added a glaze to some of the muffins as an embellishment for the picture** If you are wanting to add a glaze…combine 1 cup powdered sugar and 1-3 tsp milk to create a yummy liquid glaze for drizzling. They taste amazing with the glaze! It will just no longer be a “proceed sugar free” recipe 🙂