Lemon and coconut muffins
Prep time
Cook time
Total time
Recipe type: Lunch box
Serves: 15
  • 2 cups self raising flour
  • ½ cup caster sugar
  • ½ cup desiccated coconut
  • 225mls milk
  • ½ cup coconut oil, melted (or melted butter)
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice
  • 2 eggs
  • 1 tbsp lemon rind
  1. Preheat oven to 175 degrees Celsius.
  2. To a medium sized mixing bowl add flour, sugar and coconut. Mix and make a well in the middle.
  3. In a separate bowl mix the coconut oil, eggs, milk, lemon juice and vanilla.
  4. Pour the liquid ingredients into well and mix with a wooden spoon. Muffins are best when made quickly and not over mixed.
  5. Add lemon rind and mix lightly through.
  6. Spoon muffin mix into 15 large patty pans in the muffin tray
  7. Bake for 12 -15 minutes or until a skewer comes out clean.
  8. Allow to cool on a rack before placing in an air tight container.
You can use melted butter instead of coconut oil if you prefer.
Recipe by Planning With Kids at https://planningwithkids.com/2015/05/18/lemon-and-coconut-muffins/