Lemon and coconut muffin

Ingredients

• 180 g Coconut flour, unsweetened
• 50 g Coconut, desiccated, unsweetened
• 50 ml Coconut cream
• 4 tbsp Coconut yogurt
• 2 pcs Lemons, juiced and zested
• 1 tbsp Melted coconut oil
• 1 tsp Baking soda
• 1 pinch Salt

Method

1. Place rack in upper third of oven and preheat oven to 180°C.
2. Line a 12-cup muffin tin with paper or foil liners.
3. Add lemon juice to a bowl and whisk in coconut cream, coconut oil, and yoghurt.
4. Sprinkle the baking soda and salt over the top, then stir until combined. Gently stir in the flour until barely combined, then fold in the desiccated coconut.
5. Scoop the mixture into the prepared muffin tins, filling them nearly to the top.
6. Bake for 20-22 minutes, until a toothpick inserted in the centre comes out clean and the muffins spring back lightly when tapped in the centre.