Lemon Coconut Muffins

Lemon Coconut Muffins

Serves 16

3 oz. (90g) coconut sugar

5.4 fl oz. (160ml) olive oil

14 oz. (400ml) can full-fat coconut milk

3 tbsp. lemon zest

4 fl oz. (120ml) lemon juice

2 tsp. vanilla extract

12.7 oz. (360g) all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

5.3 oz. (150g) desiccated coconut

For the icing:

2.8 oz. (80g) powdered sugar

1-2 tbsp. lemon juice

What you need to do

Preheat the oven to 350°F (180°C). Line a muffin tin with paper muffin liners, or use a silicone muffin tray.

In a large bowl, whisk together the coconut sugar, olive oil, coconut milk, lemon juice and zest, and vanilla extract. Sift in the flour, baking powder and baking soda, and mix well. Now add the salt and desiccated coconut and stir through the muffin batter.

Transfer the batter into the muffin cases, filling ¾ way up the cup. Place the tray into the hot oven and bake the muffins for 20-25 minutes, until a toothpick inserted into the center of the muffin comes out clean.

Remove the tray from the oven and set aside on a wire rack to cool completely.

Once the muffins have cooled, add powdered sugar and lemon juice to a small bowl and mix together until you reach a sticky consistency. Drizzle the icing over the muffins and serve.

Store leftover muffins in an airtight container on the countertop for 2-3 days.