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Lemon-Coconut Muffins (Paleo, Egg Free, Nut Free, Gluten Free)

After making this recipe a variety of ways and loving them all, I felt like I should just let you decide for yourself how you would like this story to end. Choose your own adventure style. Is this breakfast or dessert? Is it a sliced bread, a cupcake, or a muffin? It depends on your day and your needs, so I’m leaving it up to you (gratuitous link to the always amazing John Cale performing that particular song – Fragments of a Rainy Season has a way of popping up repeatedly around here this time of year).

The foundation of the recipe remains the same no matter your direction and final result. The batter is constant. Cooking times vary, but the batter remains the same. Alone, it’s a slightly-sweet, kinda muffin-fluffy, lemon-tangy bread. It’s good with breakfast meats, fruit, sunbutter, whipped cream, a honey or maple drizzle, a cup of tea – the possibilities are endless.

But here’s where you can get fancy with it, sweeter if you like, in individual servings and in easy to transport muffin liners – this is where you get to be boss.

Ingredients

Lemon-Coconut Muffin (or Bread) Ingredients

1-1/3 cups unsweetened shredded coconut
2/3 cup shredded or flaked coconut optional, for topping
3/4 cup cassava flour
1 cup tigernut flour
1 tsp baking soda
1/2 tsp sea salt
2 tbsp lemon zest
2 tbsp flax meal
5 tbsp water
1/4 cup freshly squeezed lemon juice
1 tsp vanilla
1/2 cup coconut sugar
3/4 cup coconut milk canned, full fat
1/4 cup coconut oil melted

Optional Maple-Whipped Coconut Cream (Stabilized)

2 tbsp gelatin
1/4 cup water
1 can coconut milk
2 tbsp maple syrup
1 tsp vanilla
Other Optional Toppings
honey
maple syrup
ghee melted
coconut oil melted
coconut butter melted
shredded or flaked coconut toasted

Instructions

Lemon-Coconut Muffin Instructions

Preheat the oven to 350 degrees. Line a 12-muffin pan with liners.
Prepare your flax eggs by combining water and flaxmeal and set aside to thicken.
Arrange shredded coconut on a baking sheet in a thin layer and toast in preheated oven. Check often and stir every couple minutes until golden in color, 4-8 minutes total.
In a small bowl, combine the tigernut flour, cassava flour, baking soda, salt and lemon zest with a whisk and set aside.
In a large bowl, whisk together flax eggs, lemon juice, vanilla and coconut sugar until smooth. Add coconut milk and melted coconut oil, whisking until combined. Slowly stir in dry ingredients and mix until just combined. Fold in 1 1/3 cups toasted coconut (reserve optional 2/3 for topping). Divide batter among 12 muffin liners.
Bake for 25-28 minutes, or until center is firm.
Remove and let cool completely. Top as desired (see optional toppings), then sprinkle with the remaining toasted coconut if desired.

Lemon-Coconut Bread Instructions

Preheat the oven to 350 degrees. If you like, line a loaf pan with parchment paper. Otherwise, grease pan with avocado or coconut oil.
Prepare your flax eggs by combining water and flaxmeal and set aside to thicken.
Arrange shredded coconut on a baking sheet in a thin layer and toast in preheated oven. Check often and stir every couple minutes until golden in color, 4-8 minutes total.
In a small bowl, combine the tigernut flour, cassava flour, baking soda, salt and lemon zest, with a whisk and set aside.
In a large bowl, whisk together flax eggs, lemon juice, vanilla and coconut sugar until smooth. Add coconut milk and melted coconut oil, whisking until combined. Slowly stir in dry ingredients and mix until just combined. Fold in 1 1/3 cups toasted coconut (reserve the rest for topping). Pour batter into the greased loaf pan.
Bake for 45-50 minutes, or until center is set.
Remove and let cool completely.
Top as desired (see optional toppings), then sprinkle with the remaining toasted coconut if desired. Slice and serve with additional toppings.

Maple-Whipped Coconut Cream