Lemon Coconut Muffins
These muffins are perfect to take just about anywhere, whether it's in a lunch bag, or to bring to the office to share with coworkers - you'll definitely be the most popular person there once everyone tries them. They're tart, sweet, light and fluffy, and great to satisfy cravings throughout the day. Let these sunny, delicious muffins bring a little light to your day!
1 cup of coconut milk
Zest of one lemon
Juice of 2 lemons
2 Tbsp of Chia seeds
2/3 cups of cane sugar
1/2 tsp ground vanilla
1 1/4 cup of spelt flour (or the flour of your choice)
4 heaping tablespoons of shredded coconut
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1 pinch of sea salt
Mix all the wet ingredients together until the sugar dissolves. Let sit for 30 minutes so that the chia inflates. Stir occasionally with a wooden spoon.
Preheat the oven to 350°F.
Mix all the dry ingredients together. Add the wet ingredients and mix well with a spatula.
Place some silicone muffin liners into a muffin tin and pour about 1/4 cup of the batter into each cup. Sprinkle with extra grated coconut and bake for about 25 minutes.
Note: the muffins will keep for 3 to 4 days in a sealed container on the counter, or for 5 days in the refrigerator. You can also freeze them and save to enjoy later.