Gluten Free Lemon Coconut Muffins - Celiac Disease
Apr 18 2009

Gluten Free Lemon Coconut Muffins

Here is an excellent gluten free recipe I’ve come across for lemon coconut muffins. Give this a try and let us know how it turns out in the comments.

If you’d like to check out other recipe ideas, check out our gluten free recipes page!

Gluten Free Lemon Coconut Muffins Recipe

Muffin Ingredients:

  • 2 cups gluten free flour substitute
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 1 cup sweetened flaked coconut
  • 1 tablespoon grated lemon rind
  • 1/2 cup milk
  • 1/2 cup canola oil
  • 2 large eggs

Muffin Directions:

  1. Preheat oven to 350°F. Spray muffin pan with cooking spray.
  2. Mix flour, sugar, baking powder, baking soda, xanthan gum, and salt in large mixing bowl. Add coconut and lemon rind.
  3. Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs.
  4. Add liquids to flour mixture and stir until just blended.
  5. Fill muffin pans 2/3 full. Sprinkle top with granulated sugar. Bake 18-25 minutes until light golden.

Article Written by:

Kyle Eslick is the founder of Gluten Free Media, as well as the creator of the popular Celiac Support Groups page. Connect with us on Facebook, Twitter, and now Google+!


  1. Thea says:

    These are delicious! I used half amaranth and half arrowroot floor and they came out great.

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