Lemon Coconut Muffins are just what your spring time brunch needs- they’re moist and flaky at the same time! Yummmm.
I’m so happy Spring has officially sprung!
I love all the seasons but Spring is my fave… I love to see all the beautiful daffodils, tulips, and iris bloom one right after the other. I also love to enjoy a nice weekend brunch out in the sunshine on the back deck… it just makes me so happy.
Lemon Coconut Muffins
Prep time
Cook time
Total time
Author: Ruthie
Recipe type: Breakfast
Serves: 12
Ingredients
- 2 cups flour
- 2 tsp baking powder
- ¾ tsp sea salt
- ¼ cup sugar
- 1 cup unsweetened coconut flakes
- ⅔ cup lowfat buttermilk, room temperature
- ⅓ cup applesauce, room temperature
- ⅓ C coconut oil, warmed to liquid
- 1 whole egg, 2 egg whites, room temperature
- 2 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- toasted coconut flakes, garnish
Instructions
- Preheat oven 400 degrees.
- Line muffin pan with paper liners; set aside.
- In a mixing bowl add flour, baking powder, sugar, coconut flakes, and sea salt; whisk to combine.
- In a small mixing bowl combine buttermilk, applesauce, eggs, coconut oil, lemon juice, and lemon zest; mix to combine.
- Make a well in the center of the dry ingredients, pour in wet, stir until just incorporated.
- (don't over mix)
- Divide batter into liners; filling about ⅔ the way full.
- Sprinkle toasted coconut flakes on top and lightly press to adhere.
- Bake 13-17 minutes until lightly golden and toothpick inserted in center removes clean.
- Cool on cooling rack.
- Enjoy!
I hope you and your family love these Spring-inspired Lemon Coconut Muffins as much we do! Between me and Jake and Kate our muffins didn’t last long, they were completely gone by lunch
Enjoy these other spring recipe ideas…
Lemon Coconut Muffins are the perfect brunch recipe! Served up with some hard boiled eggs and a tall glass of OJ~ MMMmmmm.
Happy Thursday
Much Love and Peace~
Ruthie
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