Quick And Delicious
Lemony, Coconut & Almond Muffins
March 17, 2014

Preparation:  10 minutes

Cooking:  20 – 25 minutes

Quantity:  approx. 8 medium sized muffins

Lemony, Coconut & Almond Muffins

  • 1 cup almond flour (or approx. 1 cup activated almonds milled in a high speed blender to make the flour).  See the notes for a nut free alternative.
  • 1/4 cup coconut flour
  • 100g organic butter
  • 6 eggs
  • 1/4 cup of sweetener of choice e.g. coconut syrup, brown rice malt syrup
  • 2 medjool dates (optional)
  • 1/2 teaspoon baking soda
  • Lemon juice from 1 lemon (depending on how juicy your lemon is.  Start with half a lemon, taste and add more juice to your liking)
  • approx. 1/4 cup shredded coconut for topping


  1. Add all the ingredients to a high speed blender, ( if you don’t have a blender see the notes below).
  2. Blend on medium for about 1 minute.
  3. In a large bowl combine eggs, honey and vinegar.
  4. Stir dry ingredients into wet, mixing until combined.
  5. Scoop or pour mix into individual muffin cases.
  6. Bake at 180 degrees celcius for approx. 20 minutes, or until slightly browned around the edges
  7. Allow to cool and store in the fridge or freezer until needed.


  1. Serve with butter and home made jam.
  2. If you don’t have a blender.  First mix the dry ingredients and wet ingredients separately,  add a little more sweetener to your taste & leave out the dates.  Then combine and mix well before pouring into muffin cases.
  3. For nut free replace the almond flour with 1/4 cup coconut flour, (i.e. total coconut flour is 1/2 cup).
  4. For dairy free replace the butter with coconut oil or almond oil.
  5. Serve as a bread.  Reduce the amount of sugar and pour the mix into a loaf tin, may need to bake a little longer.  Enjoy!

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