Lemon and Coconut Muffins

This is a recipe I created with my eldest daughter. She’s always so excited to get in the kitchen and help me develop a new recipe. Muffins are our go-to when we’re cooking together.

We created this one because she loves the flavour of lemon and we did a huge harvest of the lemon tree recently. I’ve hidden some vegetables within it as well because…well…any excuse to get a little extra vegetable goodness will do in my book!

A great lunchbox addition or afternoon snack and a sneaky little serve of veg as well! What could be better?

You will need:

  • ¼ cup brown sugar
  • ¼ cup olive oil
  • 2 eggs, beaten
  • 1/3 cup almond milk
  • 1 tablespoons chia seeds
  • The zest and juice of one lemon
  • 1 zucchini, finely grated
  • 1/3 cup shredded coconut
  • 1 teaspoons baking powder
  • 1 cup spelt flour


  1. Preheat oven to 180˚C
  2. Add brown sugar and olive oil to a large mixing bowl then combine
  3. Add eggs and almond milk and beat with an electric beater until fluffy
  4. Finely grate zucchini and add to mixing bowl
  5. Add in chia seeds, zest and lemon juice, stir with a wooden spoon
  6. Sift in baking powder and spelt flour and gently stir until combine
  7. Line 12 muffin trays with baking paper or cup cake wrappers and dived the batter between each tin
  8. Bake in the oven for 25 minutes or until golden brown
  9. Remove and allow to cool on a baking rack
  10. Store in the fridge in an airtight container

Makes 12 small muffins