Vegan Lemon, Coconut and Chia Muffins

One of my favourite things to do is find healthy alternatives when baking. Also, being lactose intolerant has made me more aware of various other allergies and intolerances, so I love creating new gluten-free recipes too!

These muffins are gluten, lactose, dairy, egg, nut and soy free, making them a safe option for friends with allergies. They are also a great healthier alternative to regular lemon and poppy seed muffins!





  • 1/2 cup coconut oil
  • 2/3 cup pitted dates
  • 1/3 cup boiling water
  • 2 tbs maple syrup
  • egg replacement for 3 eggs (I use Orgran No Egg: Egg Replacement)
  • 1/3 cup coconut flour
  • 140g gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp bi-carb soda
  • 2 tbs chia seeds
  • zest of 2 – 3 lemons
  • pinch of salt
  • 1/2 cup coconut milk
  • 3 tbs lemon juice
  • 1 tsp vanilla extract
  • icing sugar and lemon zest to garnish





  1. Pre-heat oven to 180°C
  2. Mix dates and boiling water in a bowl and blend/mash until a paste is formed. Add in the maple syrup and coconut oil. Mix to combine.
  3. Follow instructions on your egg replacement to make 3 “eggs”. Stir “eggs” into the date mixture.
  4. In a separate bowl, combine the flours, baking powder, bi-carb, chia seeds, zest and salt. Add these ingredients to the wet date mixture.
  5. Add in coconut milk, lemon juice and vanilla. If the mixture seems too dry, add in a bit more coconut milk.
  6. Spoon mixture into greased muffin trays or cases. Bake in the oven for 20-25 minutes.
  7. Allow to cool for around 5 minutes before taking the muffins out of the tray, and then place on a cooling rack.
  8. Dust the muffins with icing sugar and lemon zest for an extra zing







2 Comments Add yours

  1. Jessica says:

    These look amazing!!!


  2. Jessica says:

    When is the next post going to be? I’m so excited to see what you do next! 🙂


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