Coconut, Lemon and Date Muffins

Posted on Jan 30 2015 - 8:51am by Marianne


Paleo Coconut, Lemon and Date Muffins are a real treat and great for school lunch boxes.

Coconut, Lemon and Date Muffins
Yields 12
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
  1. 1/2 cup sifted organic coconut flour
  2. 2/3 cup of solidified organic cold pressed extra virgin coconut oil then melted
  3. 3 Tbls shredded coconut
  4. 1/2 tsp vanilla extract
  5. 1/4 cup of honey
  6. Pinch of sea salt
  7. 6 large free range eggs
  8. 1/2 tsp baking soda
  9. 3 soft fresh dates pitted and chopped
  10. 2 Tbls or 1/4 cup of lemon juice
  11. Grated zest of one lemon
  12. Olive oil for greasing
  1. Preheat oven at 180 degrees (356 F)
  2. In a large bowl mix together the eggs, coconut oil, honey, lemon juice, zest, vanilla, dates and salt.
  3. Combine the coconut flour and baking soda and whisk this into the wet ingredients until there are no lumps. Let the mixture rest for 1 min then mix again.
  4. Grease a muffin tray very well with olive oil or use paper muffin cases and spoon the mixture in the greased muffin holes as soon as you can or else the coconut flour will make the mixture too thick
  5. Sprinkle a little shredded coconut on each muffin top.
  6. Bake for approx 15 minutes check by poking dried spaghetti into it and it should come out clean. Watch it does not burn on the sides.
  7. Remove from muffin holes and cool
Gusto Paleo
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Marianne found success with Paleo eating when she did a Whole 30 challenge with her husband in 2014. She hit her goal weight and improved her health and wellbeing. Marianne started giving Paleo makeovers to many of her families' traditional recipes and decided to share it with everyone on her Gusto Paleo blog.

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  • Kylie Warren

    Made these with flaxmeal and water as an egg replacement and they were delicious

    • Wow Kylie great egg areplacement. I wonder if chia seeds Mixed with water would work as well as an egg alternative.