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

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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:

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!

the low-fodmap IBS solution

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


  • 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


  • 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!

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Comments Rating 5 (3 reviews)

6 Responses

  1. Lemon coconut muffins

    I absolutely love these. It is nice to have a muffin that doesn’t taste like a cake. Sweet, but not too sweet and the perfect amount of real citrus tang with the texture of coconut. I hate the artificial coconut flavor that some products have and this was so much better. Perfectly moist, these were great with a little bit of butter. Thank you for sharing your recipes Rachel!

    1. Lesley,
      How wonderful to read your comments! You made our day shine 🙂
      Please stay in touch with us, and best of luck with our other recipes!!

  2. Great!

    I made these for a house party and everyone LOVED them! One of my friends loved them so much I had to give her all the leftover muffins!

    1. Hi Jennifer,
      AMAZING! Thank you so much for posting this comment. We love hearing this feedback. It made our day. Stay in touch!

  3. Smells So Good!

    OMG! These smell so good coming out of the oven. Am planning to take these away for our break next week. I just don’t think I’ll have any left by the time we leave…and it’s only the two of us! ?

    Thanks so much for giving me joy ❤️!

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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