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9 January, 2017

Vegan Lemon Coconut Muffins

Posted in : Baked Goods, Dairy-free, Gluten-free, Recipes, Vegan on by : Ellie Tags: , , , ,

Yum

Here’s a lovely lemon and coconut muffin recipe that’s completely dairy-free, gluten-free, egg-free and vegan. What’s more, they are rich in vitamin C and iron.

 

Vegan Lemon Coconut Muffins

 

You can bake a cake instead using the same mixture, it’s up to you.

For the recipe, I’m using a flax seed egg replacer that’s really easy to make. You just have to mix 1 tablespoon of ground flax seed or flax seed flour and combine it with 3 tablespoons of water in order to get 1 egg.

flax egg substitute

How To Make “Flax Eggs”

 

Ingredients

  • Juice from 1 medium-sized lemon
  • ¼ cup of water (Depends on how juicy your lemon is)
  • The zest from 1 lemon
  • 2 flax seed “eggs” (2 tablespoons of flax seeds and 6 tablespoons of water)
  • 1 tablespoon of vegetable oil of your choice
  • Sweetener of your choice (The quantity depends on how sweet or sour you prefer your muffins)
  • ½ cup of shredded coconut
  • 1 cup of oat flour
  • Vanilla extract – optional
  • 1 tablespoon of baking powder

 

Directions

Preheat your oven to 180°C (350°F).

Grate the peal of the lemon into a bowl. Squeeze the lemon juice into the same bowl and add the water, the egg substitute, some vanilla extract, your vegetable oil and your sweetener, then whisk the mixture.

Add the shredded coconut, the oat flour and the baking powder and mix everything together. If the mixture looks too dry, you can add some more water.

Vegan lemon muffin mixture

 

Fill your muffin cups and bake for 15-18 minutes. Let them cool down before you serve them.

Vegan Lemon Coconut Muffin Recipe

 

You can put some coconut cream on them once they cool down.

coconut whipped cream recipe

Delicious Coconut Whipped Cream – Dairy-free and Vegan

 

Enjoy!

 

Vegan Lemon Coconut Muffins

Vegan Lemon Coconut Muffins

Ingredients

Juice from 1 medium-sized lemon

¼ cup of water (Depends on how juicy your lemon is)

The zest from 1 lemon

2 flax seed “eggs” (2 tablespoons of flax seeds and 6 tablespoons of water)

1 tablespoon of vegetable oil of your choice

Sweetener of your choice (The quantity depends on how sweet or sour you prefer your muffins)

½ cup of shredded coconut

1 cup of oat flour

Vanilla extract – optional

1 tablespoon of baking powder

Instructions

Preheat your oven to 180°C (350°F).

Grate the peal of the lemon into a bowl. Squeeze the lemon juice into the same bowl and add the water, the egg substitute, some vanilla extract, your vegetable oil and your sweetener, then whisk the mixture.

Add the shredded coconut, the oat flour and the baking powder and mix everything together. If the mixture looks too dry, you can add some more water.

Fill your muffin cups and bake for 15-18 minutes. Let them cool down before you serve them.

http://www.myhealthydessert.com/recipes/baked/vegan-lemon-coconut-muffins/

 

If you like the recipe, share it with your friends and don’t forget to follow me on my social media pages to know when a new recipe is up. 🙂

 

More Vegan Muffin Recipes

One-Bowl Christmas Muffins

One-Bowl Christmas Muffins

 

Vegan Christmas Spirulina and Beet Cupcakes

Vegan Christmas Spirulina and Beet Cupcakes

 

Vegan carrot and apple muffin recipe

Carrot And Apple Oat Muffins

 

fruit and oat muffins

Delicious Vegan Fruit Muffins

 

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