Brunch

Gluten free lemon coconut muffins is for Snack.

Gluten free lemon coconut muffins takes 10 minutes to prepare.

Gluten free lemon coconut muffins takes 15 minutes to cook.

Gluten free lemon coconut muffins makes 24 servings.

The ingredients for Gluten free lemon coconut muffins are:

6 tbsp Shredded Coconut Unsweetened (Bob's Red Mill)
8 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil (melted)
8 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
1 tsp Vanilla extract, imitation, alcohol
1 tsp Baking Soda
4 large Egg, fresh, whole, raw
2 tbsp Hellmann's Mayonaise
1 serving Lemon, fresh squeezed, juice of one whole lemon
24 tsp Xyla (reserve 4 tsp)
Lemon zest (1 lemon)

Here is how you make Gluten free lemon coconut muffins:

Preheat oven to 350.Prepare mini muffin pan (oil or liners)Mix dry ingredients and zest in a mixing bowl. Mix eggs, xyla, vanilla, coconut oil, mayonnaise and lemon juice together.Add the wet ingredients to the dry and mix.Stir in shredded coconut.Spoon into muffin pan.Bake for 12-18 minsDone once toothpick inserted comes out with a few moist crumbs.Cool for 5 mins (in pan) and then remove muffins to cooling rack. Serving Size: Makes 24 mini muffins Number of Servings: 24Recipe submitted by SparkPeople user CRAZYHEADCOOK.

The nutritional information for Gluten free lemon coconut muffins is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 90.4

• Total Fat: 7.4 g
• Cholesterol: 31.4 mg
• Sodium: 70.9 mg
• Total Carbs: 5.6 g
• Dietary Fiber: 1.2 g
• Protein: 1.5 g

The dietary needs meet for Gluten free lemon coconut muffins is Gluten Free