I may have an obsession with muffins.  They are the perfect go-to snack, breakfast or treat and are easy to grab on the go which is why I make them so often.  I love making mini-muffins to pack in my kids’ lunches or to bring in my purse when hunger strikes.
These lemon coconut muffins are so full of flavor, yet light and moist with just the right amount of sweetness.
As you can see from my messy recipe notes, it sometimes takes me a couple (or more) tries to get the recipe just right.  The final version above is a winner!
Lemon Coconut Muffins
Recipe type: muffin
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
 
Ingredients
  • 1¾ C. whole wheat flour
  • 2 Tb. ground flax seed
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. kosher salt
  • 1 C. lemon soy yogurt
  • ¾ C. palm or date sugar
  • juice and zest of 1 medium sized lemon
  • 2 Tb. Earth Balance organic coconut spread, room temperature
  • ½ mashed ripe banana
  • ¼ tsp. pure vanilla extract
  • Topping:
  • ¼ C. palm or date sugar
  • ¼ C. flour
  • 2 Tb. Earth Balance natural buttery spread, original, room temperature
  • optional: 1 Tb. shredded coconut
Instructions
  1. Preheat oven 350F.
  2. Line muffin cups or spray with non-stick cooking spray.
  3. In large bowl, combine 1¾ C. flour, ground flaxseed, baking soda, baking powder and salt.
  4. In medium bowl, add lemon yogurt, ¾ C. sugar, lemon juice & zest, Earth Balance organic coconut spread, mashed banana and vanilla. Stir well or use electric beaters to combine.
  5. Add wet ingredients to dry, stirring with large spoon until just combined. Do not over-mix.
  6. Pour batter into muffin cups, filling ¾ full.
  7. In small bowl, add ¼ C. sugar, ¼ C. flour. 2 Tb. Earth Balance natural buttery spread and optional shredded coconut. Using a pastry cutter or fork, mix together until just crumbly.
  8. Sprinkle on top of unbaked muffins.
  9. Bake 15-17 minutes, or until toothpick or fork inserted in center comes out clean. Cool in pan 2 minutes, then transfer to wire cooling rack until cooled completely.
  10. You could also add blueberries, raspberries, nuts, poppy seeds or raisins to the batter!

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Let me know if you’re planning on trying the muffins-comment below!  Or if you’ve already made it, please let me know how you feel and what you think.  I’d love to hear from you! And be sure to spread the word!
Be sure to also try my friend Supriya’s delicious Luscious Lemon cakes over at Quiche’N Tell.

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