FILED UNDER: Desserts

Strawberry-Filled Lemon Coconut Muffins

Naturally sweetened, these very moist & fluffy muffins have an amazing sensation of fresh lemon, coconut, and strawberry jam - and they're gluten & dairy free!
Ratings
5/5
JUMP TO RECIPE

Prep

10 min

Cook

20

Servings

12

Leavened like cake with a sweet sensation induced by eryrithrol, lemon, and coconut – these fluffy and moist muffins are perfect for any occasion! 

In this recipe I use a combination of brown monkfruit sweetener and erythritol for a toasty flavor.  

Let me know in the comments below if you tried the recipe and if you have any variations you’d like to share! 🙂 

Strawberry-Filled Lemon Coconut Muffins | Vegan, GF, DF, Naturally Sweetened

RECIPE

Strawberry-Filled Lemon Coconut Muffins

Ingredients

For the Muffins:
  • 1/2 cup erythritol
  • 1/4 cup of brown monkfruit sweetener
  • 1 cup of gluten-free flour
  • 1/4 teaspoon of salt
  • 2 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 2 teaspoons of vanilla extract
  • Zest of 2 lemons
  • Fresh-squeezed juice of 2 lemons
  • 1 tablespoon of coconut oil
  • 1 cup of water
  • 1 and 1/4 cup of shredded unsweetened coconut
  • 1 tablespoon of apple cider vinegar
  • 12 tablespoons of shredded unsweetened coconut (to sprinkle on top)

Directions

For the Muffins:
  1. Preheat oven to 350 degrees Farenheight
  2. In a mixing bowl add erythritol, brown monkfruit sweetener, gluten-free flour, salt, baking powder, and baking soda
  3. Mix until evenly incorporated
  4. Add vanilla extract, lemon zest, lemon juice, coconut oil, water, and shredded unsweetened coconut
  5. Add apple cider vinegar last and mix the batter evenly
  6. Brush a muffin tin with coconut oil
  7. Fill 12 coconut oil greased muffin cups evenly with the batter (3-4 spoons each)
  8. Sprinkle shredded coconut on the tops of each muffin cup (1 tablespoon each)
  9. Bake in the oven for 20 minutes
  10. Remove from the oven and let the muffins cool for 5 minutes in the tin muffin cups
  11. After 5 minutes, use a spoon to remove the muffins and let them cool for 20 minutes
  12. Use a piping bag to decorate the tops of the muffins with strawberry jam, a jam of your choice, or whipped cream
  13. Stick the piping bag into the side of each muffin and add jam or cream to the center
NUTRITION FACTS (PER SERVING)

Strawberry-Filled Lemon Coconut Muffins:

Calories: 170 | Total Fat: 11 g | Cholest: 0 mg | Total Carb: 20 g | Protein: 2 g

Click here for full nutrition label

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

 
 

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Hi, I'm Ophelia! Step into my kitchen where I take you on a delightful journey through the flavors of Eastern Europe. Experience my recipes with simplicity from step-by-step instructions and videos.

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