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Coconut Cucumber Muffins (Gluten-Free/Dairy-Free)

Course Brunch
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Author Fiona Saluk

Ingredients

  • MUFFIN
  • 1 cup cucumber skinned and pureed
  • zest and juice of one lemon
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 cup shredded unsweetened coconut
  • 2 eggs room temp
  • 2/3 cup coconut oil melted but not boiling
  • 1/2 tsp salt
  • 1 3/4 c gluten-free flour blend link to one I used above
  • FROSTING
  • 1 1/2 c powdered sugar add more to taste
  • 1/2 cup coconut shortening
  • 1/2 tsp vanilla
  • 1/3 cup shredded unsweetened coconut
  • 2 tbsp almond milk

Instructions

  1. Preheat oven to 375 and line two muffin tins with muffin liners
  2. In a medium bowl cream together the coconut oil, lemon zest and juice, sugar and vanilla for a few minutes until well incorporated.
  3. Add the eggs one at a time, beating until well combined.
  4. In a small bowl sift together the dry ingredients (flour, baking powder, salt) and add half to the wet ingredients.
  5. Add the cucumber puree into the wet ingredients before adding in the rest of the dry ingredients.
  6. Stir in the coconut until just combined, Mixture should be pretty viscous.
  7. Fill muffin liners 7/8 with mix and bake muffins for 25 minutes or until a toothpick comes out clean.
  8. Remove from oven an allow to dry in the muffin tin for 15 mins.
  9. While muffins are cooling, combine all frosting ingredients together with a hand beater in a small bowl and frosting once cooled.