Recipe: Lemon and Coconut Muffins

I love clean eats. There is something extremely satisfying about making (and eating) something that is wholesome and nutritious, yet doesn’t taste like you’ve taken too many shortcuts. These lemon and coconut muffins are exactly that. They are the opposite to dense and they are so ridiculously filling – which I think can be attributed to the almond flour. Oh, and I forgot to mention – they are super easy as well!


  • 1/3 c maple syrup
  • 3 eggs
  • 1/2 c coconut yoghurt
  • zest of one lemon
  • juice of 2 lemons
  • 1 T coconut oil, melted
  • 3 c almond meal
  • 1/4 c desiccated coconut
  • 1 t baking soda


  1. 170°C fan-bake.
  2. Whisk the eggs, maple syrup and yoghurt.
  3. Add the lemon, oil, almond meal, coconut and finally the baking soda.
  4. Pour into greased muffin tins and cook until golden on top.

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