Lemon Coconut Muffins

Spring is in the air and we couldn’t be happier! These lemon coconut muffins are reminiscent of the piña coladas we enjoyed daily on our recent sister trip to Miami, but a tad bit healthier. We prepared them for last Sunday’s yoga brunch (yoga led by Alex, followed by a rooftop brunch) generously hosted by our gf Lara, and they were devoured enjoyed in a very lady-like, post-yoga zen fashion alongside mimosas, a bacon-filled spin on these mini crustless quiches, strawberry Nutella muffins, olive baguette, cheese and meat plate etc. etc. We’re not vegan (given the aforementioned bacon and charcuterie), but the muffins are, and a simple swap of the flour and oats would make them gluten free too. In other less-healthy news, we added Nutella to a recent batch to up the ante…because Nutella just makes life better. Needless to say, they were a huge hit as well.


Yields 12 mini muffins, 6 regular 
3/4 cup ground oats (just pop the oats in a blender)
2/3 cup flour
1 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 cup unsweetened shredded coconut + extra for topping

1/3 cup pureed avocados
1/3 cup maple syrup
2 tbsp coconut oil
1 lemon, juiced
Zest of 1/2 lemon
1/4 cup almond milk

Preheat oven to 350 degrees F
Grease a muffin tin
Combine the dry ingredients in a bowl
Mix the wet ingredients in a separate bowl, and add to the dry ingredients
Spoon into muffin tins, top with a sprinkle of shredded coconut
Bake until golden brown, ~10 mins for mini muffins, 20 mins for regular muffins

Recipe inspired by Oh She Glows.


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