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