Lemon - Chocolate Muffins

Today was my first day back at Camosun College, teaching a sport and fitness nutrition course for two programs: Exercise and Wellness diploma and Bachelor of Athletic Therapy. I taught this course last winter and I'm happy to be back teaching it this winter too, as I find it is a nice supplement to my current work with athletes. Since last year was my first ever teaching experience, it was a huge learning curve and I was determined to be better prepared for teaching this year and structure the course, assignments, labs, etc better. This meant that last week was a very busy week, getting everything done. In the midst of everything, I still managed to find the time to bake these muffins, and take pictures too! The recipe base is pretty similar to a few other recipes I posted previously, so that made things much easier and faster!


Lemon - Chocolate Muffins

Makes 6 muffins


  • 2 cups almond flour
  • 5 tbsp arrowroot powder
  • 3 tsp aluminum/gluten free baking powder
  • 1 tbsp lemon zest
  • Juice of one lemon
  • 3/4 cup coconut milk
  • 2 eggs
  • 1/4 cup coconut sugar
  • 1 tsp pure vanilla extract (alcohol free)
  • Handful dark chocolate chips


  1. Preheat oven to 350 degrees
  2. In a bowl, combine almond flour, arrowroot powder and baking powder. Mix
  3. In a separate bowl, lightly beat eggs with coconut sugar, vanilla, coconut milk, lemon juice and zest
  4. Add wet ingredients to dry ingredients and lightly fold until combined. Be careful not to over mix (the more you mix, the less light these will be)
  5. Gently fold in chocolate chips
  6. Line a muffin tin with muffin cups and spoon the mixture into each cup, filling it almost to the top
  7. Bake at 350 degrees for 20-25 minutes
  8. Once removed from the oven, let cool in the pan for a few minutes before transferring to a cooling rack

Notes - To make vegan, use flax "eggs" to replace eggs. You may need to adjust baking time.