• Pre-heat your oven to 400. Pour mix into a large bowl. 
• Add in the eggs (lightly beaten), melted coconut oil, and milk. 
• Zest 2 large organic lemons. After you zest your lemons, set them aside. We’re going to use those for the icing. 
• Peel and chop the ginger into small chunks. 
• Chop your walnuts into dime size or smaller sizes. 
• Add the zested lemon bits, ginger, and walnuts to your mixing bowl.
• Mix well. I use a KitchenAid mixer, but you can use a hand mixer or even a whisk, as long as you mix really well. 
• Bake for 20-25 minutes. I set a timer for halfway and rotate them 180 degrees. I’m not sure it’s necessary but I do that just to make sure they’re cooked evenly. 

Icing Instructions

• Add 1 cup of powdered sugar into a small mixing bowl. 
• Use a lemon squeezer to juice the 2 lemons we zested into the bowl and mix well with a whisk. Refrigerate until muffins are cooked.

Icing Muffins Instructions

• After your muffins have cooled for about 10 minutes, lay them out on wax paper. Use a spoon to pour icing over them.