Gluten Free Lemon Coconut Muffins (with Simple Mills Mix)

Stacked gluten free lemon muffins on counter.

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.

Jennifer Farley

Prep Time 10

Cook Time 23

Total Time 33

Serving Size muffins

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.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.