Low-FODMAP Lemon Coconut Muffins; Gluten-free, Dairy-free

These low-FODMAP Lemon Coconut Muffins have a tender crumb, and a subtle lemon flavor.  The coconut provides texture, richness and fiber. They are not too sweet, and are delightful with a cup of tea.  The perfect addition to any low-FODMAP recipe collection!

I like to serve these Low-FODMAP Lemon Coconut Muffins at a brunch, Easter holiday gathering or for a nice weekend treat.  They also freeze beautifully.

I’m a huge fan of lemon recipes!  Here are some choices you may also love:

• Low-FODMAP Starbucks Copycat Iced Lemon Loaf/Pound Cake
• Low-FODMAP Lemon Bars
• Low-FODMAP Lemon Poppyseed Layer Cake
• Low-FODMAP Lemon Butter Cookies with Lemon Buttercream Frosting
• Low-FODMAP Lemon Blueberry Buttermilk Bundt Cake
• Low-FODMAP Lemonies / aka Lemon Brownies
• Low-FODMAP Raspberry Lemon Mini Biscuits
• Low-FODMAP Lemon Strawberry Mug Cake with Lemon Glaze

Or over 400 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

Although this recipe has not been tested a single serving should be low-FODMAP based on the ingredients

Serves: 12 muffins

Prep time: 20 min

Bake time: 25 min

Bake: 350 F

Equipment: 12 cup muffin tray

Ingredients

• 2 cups all-purpose low-FODMAP, gluten-free flour (I like Authentic Foods GF Classical Blend Flour -my favorite for baking based on my low-FODMAP Bake off!)
• 2/3 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon xanthan gum (if not added to your flour choice)
• 1/4 teaspoon salt
• 1 cup sweetened shredded coconut, plus extra for sprinkling
• 1 tablespoon lemon zest
• 1/4 cup low-FODMAP milk (such as almond milk or lactose-free milk)
• 1/2 cup canola oil or your preferred oil for baking
• 2 large eggs, room temperature
• 4 tablespoons lemon juice
  • About 1 lemon should be enough for the zest and juice required
• 1 teaspoon lemon extract (optional, for a stronger lemon flavor)
• 1 teaspoon vanilla extract
• Coarse sugar, for sprinkling on top (optional)
• Vegetable shortening or baking spray for greasing
• Optional: low-FODMAP Lemon Glaze, low-FODMAP Vanilla Glaze

Directions

• Preheat oven to 350 F, place rack in center of oven
• Grease muffin tins well with vegetable shortening or spray (if you like to use muffin cups, you can opt to do so)
• In a large bowl, combine low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum (if using), salt, coconut and lemon zest
• In a separate small bowl, or in the large bowl of an electric mixer, whisk low-FODMAP milk and oil
• Whisk in 2 large eggs, then slowly add the lemon juice a bit at a time to temper eggs. Add the vanilla and optional lemon extracts and whisk again
• Place liquid mixture into the bowl with the flour mixture and stir by hand until just blended or beat at low setting. Do not overmix
  • Batter with be quite thick
• Fill tins 2/3 full (I use a large cookie scoop to measure)
• Sprinkle with coarse sugar and extra coconut, if desired
• Bake at 350 F for about 18-25 min until light golden
  • Mine took 23 minutes
• Let cool on a wire rack for 5 minutes, then remove from muffin tin to rack to completely cool
• If you want them a little sweeter, top with my low-FODMAP Lemon Glaze or low-FODMAP Vanilla Glaze
• Can be stored in tightly sealed container once cooled, or frozen well wrapped for up to 3 weeks.  Best eaten within 3 days of baking and taste great warmed slightly in microwave!