Coconut Muffins (Gluten-Free and Lactose-Free)

Soft, moist coconut muffins made with coconut flour. They are moist, delicious, gluten-free, dairy-free, and you can substitute white sugar with xylitol to make them low in carbohydrates.

Batter:

• 5 eggs (size M), room temperature
• 100 g coconut oil or butter, room temperature
• 70 g sugar, xylitol, or erythritol
• 60 g coconut flour
• ¼ teaspoon baking powder
• Pinch of salt

Icing:

• 2 tablespoons lemon juice (or orange juice)
• Approx. 100 g powdered sugar (or powdered sugar made from xylitol or erythritol)

Additionally:

• Approx. 2 tablespoons of coconut flakes

1. Prepare the dough: In a bowl, mix the coconut flour with the baking powder, preferably using a whisk. Set aside.
2. Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until stiff peaks form. Set aside.
3. Beat the egg yolks with the sugar and fat for 5 minutes until light and creamy. Briefly stir in the flour mixture until all the ingredients are just combined.
4. Gently mix the egg white mixture into the batter using a spatula.
5. Place paper liners in the muffin pan. Fill the liners about ¾ full with the batter. (This will make 9-10 muffins).
6. Bake in a preheated oven for about 20-25 minutes, or until a toothpick comes out clean, at a temperature of 180°C (top and bottom heat).
7. After baking, remove the muffins from the oven and let them sit in the pan for 5-10 minutes. Then, take them out of the pan and transfer them to a wire rack to cool completely.
8. Toast the coconut flakes in a dry pan until golden brown. Let cool.
9. Prepare the icing: Whisk the powdered sugar (preferably sifted) with the lemon juice until smooth. (The icing should be smooth, fairly thick, and white. If it's too thin, add more powdered sugar, and if it's too thick, add a little lemon juice or water).
10. Spread the icing on the muffins and sprinkle with the toasted coconut flakes right away.

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