Of which 8.5 g sugars and 10.3 g saturated fat.
No-added-sugar version: 196 kcal and 0.7 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Vitamin E (almond)
Allergens egg, tree nuts
Lemon coconut muffins
Fluffy, gluten-free and ready in under half an hour
Ingredients
- 2 eggs (100 g / 3½ oz)
- 120 ml (½ cup) coconut milk
- 60 ml (¼ cup) melted coconut oil
- 70 g (2½ oz) sugar — no added sugar: 100 g erythritol
- 1 lemon, zest and juice (30 g / 1 oz)
- 96 g (3½ oz) almond flour
- 40 g (1½ oz) unsweetened shredded coconut
- 1 tsp baking powder (4 g)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Preheat the oven to 180 °C (350 °F) and line the muffin pan with paper liners.
- In the blender, blend the eggs, coconut milk, melted oil, sugar, lemon juice and zest until smooth.
The full method (7 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Snacks & Small Plates”. The English edition is coming soon.
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