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    Home » Recipes » Healthy baking

    KETO LEMON COCONUT MUFFINS

    5 December 2021 by alicia gonzalez tome 5 Comments

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    These keto lemon coconut muffins are so spongy, moist and delicious. They are super easy to prepare, and make the perfect high protein, low carb healthy breakfast or snack. Gluten-free & dairy-free.

    Keto lemon coconut muffins

    Since I was recommended to up my egg intake, I've had to experiment with different ways to eat eggs throughout the day and lately... I'm obsessed with making muffins!!

    They're so easy, tasty and convenient. I prepare a batch of 6-8 muffins, store them in the fridge, and have them for breakfast or snack throughout the week. It makes me feel like I'm having a treat, but they're in fact super nutritious!

    Keto lemon coconut muffins

    YOU WILL LOVE THESE KETO LEMON COCONUT MUFFINS

    They're low carb, high in protein and healthy fats.

    Super easy to make, you only need 10 minutes to prepare and 25 to bake.

    Spongy, moist and delicious.

    Store them in the fridge for up to 5 days in an airtight container.

    Keto lemon coconut muffins

    TIPS TO MAKE THE BEST KETO LEMON COCONUT MUFFINS

    Use a milk bag to squeeze the water out of the grated zucchini, this will ensure you get the best consistency and the muffins don't end up too wet. The measure in the recipe is after the water has been squeezed out.

    Don't tightly pack the coconut flour, the measure in the recipe is with fluffed flour.

    Use a fork to break apart the coconut flour lumps, before mixing it with the wet ingredients.

    A ripe banana is best to use, it's naturally sweeter!

    Choose organic eggs, they're the main source of protein of these muffins so it's super important to buy good quality ones!

    Let the muffins cool down before you eat them, I know this can be SO HARD! But really the consistency is much better!

    Keto lemon coconut muffins

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    Keto lemon coconut muffins

    KETO LEMON COCONUT MUFFINS

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
    • Author: alicia gonzalez tome
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Total Time: 35 minutes
    • Yield: 6 muffins 1x
    • Category: Breakfast, snacks
    • Method: Baking
    • Cuisine: Australian
    • Diet: Gluten Free
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    Description

    These keto lemon coconut muffins are so spongy, moist and delicious. They are super easy to prepare, and make the perfect high protein, low carb healthy breakfast or snack. Gluten-free & dairy-free. 


    Ingredients

    Scale

    WET INGREDIENTS

    1 medium ripe banana

    3 organic eggs

    2 tablespoons of lemon juice

    Zest of half medium lemon

    1 tablespoon of organic honey

    2 tablespoons of coconut oil melted

    DRY INGREDIENTS

    ½ cup of shredded coconut

    ⅓ cup of coconut flour

    1 tablespoon baking powder

    1 teaspoon fresh rosemary (optional)

    ½ cup of grated zucchini (excess of water squeezed out - see notes) (approx. 100 grams of zucchini before grating)

    Handful of pepitas to decorate


    Instructions

    Preheat the oven to 200 degree Celsius in baking mode

    In a large bowl, mash the banana.

    Add the eggs, lemon juice, lemon zest, honey, coconut oil, and whisk to combine

    In a medium bowl, add the shredded coconut, coconut flour, baking powder and rosemary. Combine with a fork making sure you break apart all the lumps.

    Add the dry ingredients into the wet ingredients and whisk to combine. Add the grated zucchini and combine.

    Line a muffin tray with muffin cups and fill each cup to the very top. Add pepitas on top to decorate.

    Put in the oven and bake for 25 minutes.

    Let the muffins cool down before eating for best consistency.

    Notes

    • Grated zucchini - the measure of ½ cup if after squeezing out the excess of water. Use a milk bag for best results - I highly recommend not skipping this step!!
    • Let the muffins cool down before eating, the consistency is so much better. My personal preference is to eat them cool from the fridge 🙂
    • Store in an airtight container for up to 5 days in the fridge.

    Did you make this recipe?

    Share a photo and tag me @bitesinthewild — I can't wait to see what you've made!

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    Comments

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    1. Lu says

      November 20, 2022 at 6:13 am

      LOVE THIS RECIPE! Great to prepare for the week.

      Reply
    2. Ale says

      April 25, 2022 at 11:37 pm

      I love using zucchini and other veggies in healthy sweet recipes !
      Thank you for sharing

      Reply
    3. Blanca says

      March 20, 2022 at 7:08 pm

      Looks so delicious!! Can I swap the banana with other fruit ?? Thanks a lot!!

      Reply
      • alicia gonzalez tome says

        March 21, 2022 at 5:58 pm

        Hey Blanca thanks for the comment! I haven't made these muffins with other fruits, but perhaps you could try with applesauce! Let me know how you go 🙂

        Reply
    Alicia Gonzalez Bites In The Wild

    Hello, I'm Ali!

    Welcome to Bites In The Wild!! 😊 In this blog you will discover easy, delicious and healthy gluten-free & dairy-free recipes, and lots of low-carb options too! I'm originally from Spain, so expect a lot of Mediterranean and Spanish recipes as well.

    Learn more about me →

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