Low-FODMAP Lemon Coconut Muffins; Gluten-free, Dairy-free

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These low-FODMAP Lemon Coconut Muffins have a tender crumb, and a subtle lemon flavor.  The coconut provides texture, richness and fiber. They are not too sweet, and are delightful with a cup of tea.  The perfect addition to any low-FODMAP recipe collection!

I like to serve these Low-FODMAP Lemon Coconut Muffins at a brunch, Easter holiday gathering or for a nice weekend treat.  They also freeze beautifully.

I’m a huge fan of lemon recipes!  Here are some choices you may also love:

Or over 400 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

the low-fodmap IBS solution

Although this recipe has not been tested a single serving should be low-FODMAP based on the ingredients

Serves: 12 muffins

Prep time: 20 min

Bake time: 25 min

Bake: 350 F

Equipment: 12 cup muffin tray


  • 2 cups all-purpose low-FODMAP, gluten-free flour (I like Authentic Foods GF Classical Blend Flour -my favorite for baking based on my low-FODMAP Bake off!)
  • 2/3 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum (if not added to your flour choice)
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut, plus extra for sprinkling
  • 1 tablespoon lemon zest
  • 1/4 cup low-FODMAP milk (such as almond milk or lactose-free milk)
  • 1/2 cup canola oil or your preferred oil for baking
  • 2 large eggs, room temperature
  • 4 tablespoons lemon juice
    • About 1 lemon should be enough for the zest and juice required
  • 1 teaspoon lemon extract (optional, for a stronger lemon flavor)
  • 1 teaspoon vanilla extract
  • Coarse sugar, for sprinkling on top (optional)
  • Vegetable shortening or baking spray for greasing
  • Optional: low-FODMAP Lemon Glaze, low-FODMAP Vanilla Glaze


  • Preheat oven to 350 F, place rack in center of oven
  • Grease muffin tins well with vegetable shortening or spray (if you like to use muffin cups, you can opt to do so)
  • In a large bowl, combine low-FODMAP flour, sugar, baking powder, baking soda, xanthan gum (if using), salt, coconut and lemon zest
  • In a separate small bowl, or in the large bowl of an electric mixer, whisk low-FODMAP milk and oil
  • Whisk in 2 large eggs, then slowly add the lemon juice a bit at a time to temper eggs. Add the vanilla and optional lemon extracts and whisk again
  • Place liquid mixture into the bowl with the flour mixture and stir by hand until just blended or beat at low setting. Do not overmix
    • Batter with be quite thick
  • Fill tins 2/3 full (I use a large cookie scoop to measure)
  • Sprinkle with coarse sugar and extra coconut, if desired
  • Bake at 350 F for about 18-25 min until light golden
    • Mine took 23 minutes
  • Let cool on a wire rack for 5 minutes, then remove from muffin tin to rack to completely cool
  • If you want them a little sweeter, top with my low-FODMAP Lemon Glaze or low-FODMAP Vanilla Glaze
  • Can be stored in tightly sealed container once cooled, or frozen well wrapped for up to 3 weeks.  Best eaten within 3 days of baking and taste great warmed slightly in microwave!

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Comments Rating 5 (3 reviews)

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  1. Lesley Rosen May 9, 2021
    • Rachel Pauls Food May 9, 2021
  2. Jennifer April 18, 2022
    • Rachel Pauls Food April 18, 2022
  3. The Mrs May 12, 2022
    • Rachel Pauls Food May 12, 2022

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