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Low Carb Coconut Lemon Muffins (FM)

 | 18 Comments  | Desserts, FM, Nutrition

CoconutLemonMuffings

*Yields 9 muffins

Ingredients:

1 cup full fet goat kefir

1/2 cup butter, softened

1 1/2 cup almond flour

1 tbsp ground chia seeds

6 tbsp unsweetened shredded coconut

1/4 cup coconut flour

3 large eggs

1/4 tsp xanthan gum

1/2 tsp vanilla extract

3 tbsp lemon juice

1 tbsp lemon zest

pinch of salt

_____

Crumble Topping:

3 tbsp butter, melted

1/4 cup Swerve

1 tbsp coconut flour

3/4 cup almond flour

1 tsp lemon zest

_________

Coconut Lemon Glaze

3 tbsp lemon juice

1/4 cup Swerve

3 tbsp unsweetened shredded coconut

fresh mint for garnish (optional)

 

Instructions:

  1. Preheat the oven to 350F degrees.
  2. Add all the ingredients for the muffins into a blender and mix for 2-3 minutes until smooth.
  3. Pour the batter into regular size 12 muffin cups.
  4. Add all the ingredients for the crumble topping into a medium size bowl. Stir well with a fork until a crumbly dough forms.
  5. Distribute the crumble evenly over the tops of  the 12 muffins before you place them into the oven. Bake in the preheated oven for 25 minutes – on the middle rack. An toothpick inserted into the middle of the muffin should come out clean.
  6. Let the muffins cool down completely and in the mean time make the glaze. Combine the ingredients for the glaze in a smaller bowl and then spread evenly over the tops of the cooled down muffins. You can garnish with mint.

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Comments



18 comments on “Low Carb Coconut Lemon Muffins (FM)”

  1. private avatar image
    Private

    Private  |  GA, United States

    Good…heavens…! How did you read my mind that I was in the mood for something lemon-muffin-y, today? *Drooool*!

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    Private

    Private  | 

    Can cottage cheese be substituted for goat kefir?

  3. private avatar image
    Private

    Private  | 

    I would make these but replace lemon with lime I just like lime and coconut together better

  4. private avatar image
    Private

    Private  | 

    Looks amazingly delicious! Thank you again for another yummy recipe! My kids love all your muffin recipes and so do I. Whats your favourite protein powder at the moment? I notice you are always trying different ones. Whats your opinion on Quest protein powder? Have you ever tried it?

    • private avatar image
      Private

      Private  |  Veradale, WA, USA

      I, too, Kitten, would like to know what protein Powder Zuzka is liking. This looks like a fabulous recipe.

  5. private avatar image
    Private

    Private  |  Miami Lakes, FL, USA

    Been doing bunny slope exercises and I just love these! Getting stronger with each day coming back from a CRAZY CHEMO year (stage IV colorectal cancer) Stopped chemo now doing natural protocols and Zuzka’s exercise almost everyday has me feeling GREAT! Thank you 😊

  6. private avatar image
    Private

    Private  |  Miami Lakes, FL, USA

    What can you substitute for Xanthan gum?

    • private avatar image
      Private

      Private  |  Los Angeles, CA, USA

      You can use arrow root powder

      • private avatar image
        Private

        Private  |  Miami Lakes, FL, USA

        Awesome thanks!

      • private avatar image
        Private

        Private  |  Miami Lakes, FL, USA

        Awesome thank you will try these soon

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    Private

    Private  | 

    I had a jar with homemade goat’s milk kefir and I used it to make these muffins. I used homemade ghee for the crumble topping instead of the butter, and organic arrowroot powder to substitute xanthan gum. All the rest of the recipe I followed to a T. VERY TASTY !! I loved the lemon and coconut combination ! thank you Zuzka !! mmmhhhhhhhh !!

  8. private avatar image
    Private

    Private  | 

    I have a question !! Does probiotic content from kefir remain intact after baking?

    • private avatar image
      Private

      Private  |  Eindhoven, The Netherlands

      Hi! I’m not Zuzka but I’m pretty sure that in an oven at 350F pretty much everything dies! But this recepy seems very good so I will try it too! Have a great day fellow warriorZ! 😉

      • private avatar image
        Private

        Private  | 

        Thank you Mou91 !! I’ve read that kefir can be used in any recipe that calls for buttermilk, and that both these ingredients help tenderize cakes and add great flavor to baking recipes !
        My muffins turned out super soft, fluffy and moist. It’s a keeper !! wishing you too an awesome day dear friend ! : ) : D

        • private avatar image
          Private

          Private  |  Boston, MA, United States

          Did you make these? How did they Turn out? I’m wondering about there not being any sweetener in the muffin batter? There is a very similar recipe on the I Breath I’m Hungry website and she adds Swerve in the muffin recipe?

          • private avatar image
            Private

            Private  | 

            Hello Cindy !! I made these muffins a few days ago and they turned out excellent ! Like you, I also noticed the part that the batter didn’t have any sweetener, but when I tried them I totally changed my mind. The crumble topping was enough for me, to balance the unsweetened part… and this is to say something because I ate almost half the crumble mix after I tried it on its own (haha blush) !!! so not much topping left afterwards, and even then I enjoyed the muffins with the glaze on top AND the mint leaves, oh mama !!

            the muffins were very very spongy for a gluten free recipe. I believe that using kefir was key, but I’ve read that you could also use buttermilk : 9

            I hope this helps a bit : )
            please let me know if you try adding swerve to the batter as well : ) and see how it goes. I bet they will taste wonderful too !!

            • private avatar image
              Private

              Private  |  Boston, MA, United States

              Hey Ross, thanks for the speedy reply. I did make this recipe but I had to make some changes due to the ingredients I had on hand. I used a less fine almond flour and plain whole milk Greek yogurt. I did use the swerve sweetener in the batter but next time I bake up a batch I’m going to follow Zuzka’s recipe without sweetening it. If it doesn’t need sweetener, all the better! I can see how the toppings having sweetness balances everything out.😋 Oh and the batch I made are quite lemony and delicious!

              • private avatar image
                Private

                Private  | 

                hello again CindyXO,

                after doing a google search about using greek yogurt in place of buttermilk/kefir, I found in a couple of posts that it can be done by combining with milk (one says that 2/3cup yogurt + 1/3cup milk and the other says 3/4cup yogurt + 1/4cup milk). I also found another one in Joy the Baker that shows the best alternatives to substitute buttermilk in baking, including the yogurt + milk option.

                about the flour, I’ve read that using blanched fine almond flour is key to achieve the best results. I tried making my own almond flour at home but I thought it was easier and finally gave up. Too bad almond flour is so expensive here.

                I’m glad you enjoyed the recipe ! I will make it again and this time I’m gonna try adding swerve to the batter and see how it tastes.

                wishing you a great day !! I’m off to do today’s workout ; ) xo

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