Gluten Free Lemon Coconut Muffins (with Simple Mills Mix)
These gluten-free lemon coconut muffins are light, fluffy, and bursting with bright, citrusy flavor. They’re just the right amount of sweet for a quick breakfast, afternoon snack, or even a light dessert. They come together in no time, thanks to a shortcut with Simple Mills vanilla cake mix.
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When you’ve got a dozen lemon trees in your backyard (yes, literally twelve), finding creative ways to use them becomes a bit of a hobby.
These lemon coconut muffins have quickly become one of my favorite go-to recipes. They’re what happens when you take a simple box of vanilla cake mix and give it a zesty, tropical makeover with fresh lemon juice, lemon zest, and shredded coconut.
The combo of lemon and coconut gives off total summer vibes, but these muffins are a hit any time of year. I’m planning to serve them on Thanksgiving morning with mimosas.
They’re also perfect for busy days on the go. I like to keep a stash in the freezer for long weekend baseball tournaments when we need something quick, filling, and tasty. Toss one in the cooler, and you’re good to go.
As with all the recipes here, these muffins are gluten-free, dairy-free, and refined sugar-free. And they freeze beautifully, so make a double batch if you can.
Why You’re Going to Love This Recipe
- Start with a box mix, so they’re quick and easy to whip up.
- The lemon + coconut combo is fresh, fun, and totally delicious.
- Perfect as a snack, breakfast, or even a light dessert.
Ingredient Notes
Lemon – Fresh lemon juice and zest are essential here. Don’t use bottled lemon juice.
Simple Mills Vanilla Cake Mix – You can find Simple Mills cake mix at most grocery stores or online. I haven’t tried these with any other mix, but I suspect they would work with any grain free vanilla box mix.
Coconut Oil – Make sure it’s melted but slightly cooled before adding it to the batter. If it’s too hot, it can scramble the eggs.
Unsweetened Shredded Coconut – Make sure it’s unsweetened so the muffins don’t get too sweet. You can use the thicker shred, like you’ll find at Trader Joe’s, or the thinner coconut shreds.
Full ingredient list can be found in the recipe card below.
How To Make Gluten Free Lemon Muffins
- Preheat oven to 325°F. Line a 12-cup muffin tin with parchment liners.
- In a measuring cup, add 2 tablespoons lemon juice, then fill with water until you reach ⅓ cup total liquid.
- In a large mixing bowl, whisk together the eggs, lemon juice/water mixture, lemon zest, and vanilla.
- Add the cake mix and melted coconut oil, stirring until smooth.
- Fold in the shredded coconut.
- Divide batter evenly among the 12 muffin cups.
- Bake for 18–23 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10-15 minutes.
Jen’s Recipe Tips
- Make sure the coconut oil isn’t too hot. It should be melted, but cooled a bit.
- I prefer mixing the coconut oil towards the end so the cold eggs don’t make it clumpy.
- Store in an airtight container in the refrigerator for 3-4 days. You can reheat in the microwave for 20 seconds or so.
- You can also freeze them in an airtight container for up to 2 months.
Serving Suggestions
I LOVE these muffins for brunch, or holiday breakfasts with mimosas. Trader Joe’s has a great orange juice and Avaline makes the BEST sparkling wine for mimosas that won’t make you feel terrible after.
For a great brunch spread, have a waffle station to make gluten free blueberry waffles, and serve with scrambled eggs or a quiche, bacon and a simple arugula spinach salad.
Or do as I do 90% of the time, and have one with a cup of coffee or a matcha latte.
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Gluten Free Lemon Coconut Muffins (with Simple Mills Mix)
Equipment
- 1 Muffin Tin
- 12 Cupcake Liners optional, but recommended
Ingredients
- 3 large eggs
- ⅓ cup water scant
- 1½ tablespoons vanilla extract
- 2 tablespoons fresh lemon juice about ½ lemon
- zest of 1 lemon about 2 teaspoons
- 1 box Simple Mills Vanilla Cake Mix
- ⅓ cup coconut oil melted and slightly cooled
- ½ cup unsweetened shredded coconut
Instructions
- Preheat oven to 325°F. Line a 12-cup muffin tin with parchment liners.
- In a measuring cup, add 2 tablespoons lemon juice, then fill with water until you reach ⅓ cup total liquid.
- In a large mixing bowl, whisk together the eggs, lemon juice/water mixture, lemon zest, and vanilla.
- Add the cake mix and melted coconut oil, stirring until smooth.
- Fold in the shredded coconut.
- Divide batter evenly among the 12 muffin cups.
- Bake for 18–23 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10-15 minutes.
Notes
- Make sure the coconut oil isn’t too hot. It should be melted, but cooled a bit.
- I prefer mixing the coconut oil towards the end so the cold eggs don’t make it clumpy.
- Store in an airtight container in the refrigerator for 3-4 days. You can reheat in the microwave for 20 seconds or so.
- You can also freeze them in an airtight container for up to 2 months.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
