Lemon Coconut Muffins

I love muffins of all kinds for breakfast, a snack, and sometimes even dessert. However, rather than bake with refined sugar, I always use pureed or diced fruit and sometimes both. My Lemon Coconut Muffins are a favorite at The Plumeria Cafe in my Kate Grace novel series. Enjoy!

Lemon Coconut Muffins

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Ingredients

  

• 2 c. flour
• 1.5 tsp. baking soda
• 3 packets Stevia or 3 tsp. Xylitol (test batter for desired sweetness)
• 1/2 tsp. salt
• 2 tsp. lemon extract
• 1/3 c. unsweetened apple sauce
• zest of one lemon
• 1 c. Greek yogurt (or Vegan yogurt)
• 3 T. coconut oil
• 2 eggs (regular or Vegan)
• 1/2 c. coconut flakes
• 1 c. pineapple, diced
• 1 T. freshly squeezed lemon juice
• 2 T. coconut milk (if batter is too dry)

Instructions

 

• Preheat the oven to 400 Degrees F
• Grease a muffin tin with coconut oil
• Grease a muffin tin with coconut oil
• In a large bowl, combine all ingredients, remembering to fold in the pineapple last. This technique ensures the pineapple flavor evenly distributed without over mixing the batter.

  Bake muffins in the greased tin at 400 Degrees F for 6 minutes(muffins will rise higher using this method).
• Reduce the heat to 350 degrees and bake the muffins for another 25 minutes approximately
• Test the muffins with a toothpick. If the toothpick comes out clean, the muffins are ready to take out of the oven.
• Cool the muffins in the tin.
• Serve the muffins immediately or store in the fridge until serving.