Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins (paleo, dairy-free, refined sugar-free)

Ingredients

1 cup coconut flour

1 tsp baking soda

1 tsp lemon zest

dash of sea salt

4 eggs

1/3 cup coconut nectar

1/2 cup coconut oil (melted)

2 Tbsp poppy seeds

1 tsp vanilla

1/2 cup + 1 Tbsp lemon juice (about 1 lemon)

1/4 cup coconut butter

Summer is right around the corner and I can almost smell these lemon poppy seed muffins that are sure to be on repeat for the next 3 months. I’m not going to lie, I’m usually a die hard chocolate gal, but place a mixed basket of muffins in front of me, I’ll go for the lemon poppy seed one every time.

These lemon poppy seed muffins are bright, fun, and the perfect combination of tart and sweet. Have I mentioned they made with natural, whole foods, making it one healthy muffin! They make the perfect summertime breakfast or pool-side snack. My favorite way to enjoy them? Definitely cooled down in the fridge with a hardened coconut butter icing 😋

Healthy Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins Directions

Yields 12 muffins

  1. Preheat oven to 350F

  2. In a small mixing bowl, whisk together the coconut flour, baking soda, sea salt, and lemon zest and set aside

  3. In a medium mixing bowl, whisk the eggs and add in coconut nectar, melted coconut oil, poppy seeds, vanilla, and lemon juice

  4. Once thoroughly mixed, slowly add the dry flour mixture into the medium bowl with the wet ingredients and mix with a hand mixer

  5. Place muffin liners (I love these silicone ones) into a muffin tin and spoon batter into each liner, filling it up about 2/3 of the way

  6. Bake in oven for 14 - 18 minutes until you can stick a knife in the middle of a muffin and it comes out clean

  7. While the muffins are cooling, heat up the coconut butter in a skillet over low heat (you can also microwave the coconut butter in intervals of 25 seconds, stirring in between) stirring continuously so it doesn’t burn

  8. Once the coconut butter is fully melted, drizzle the coconut butter on top of muffins and top with some additional poppy seeds if desired.

Healthy Lemon Poppy Seed Muffins
Print Friendly and PDF

Lemon Poppy Seed Muffins

(paleo, gluten-fee, refined sugar-free)

Ansley | 5/14/2019

  • prep time: 10 minutes
  • cook time: 15 minutes
  • total time: 25 minutes

Servings: 12 muffins

Ingredients:

Instructions:

  1. Preheat oven to 350F
  2. In a small mixing bowl, whisk together the coconut flour, baking soda, sea salt, and lemon zest and set aside.
  3. In a medium mixing bowl, whisk the eggs and add in coconut nectar, melted coconut oil, poppy seeds, vanilla, and 1/2 cup of the lemon juice.
  4. Once thoroughly mixed, slowly add the dry flour mixture into the medium bowl with the wet ingredients and mix with a hand mixer.
  5. Place muffin liners (I love these silicone ones) into a muffin tin and spoon batter into each liner, filling it up about 2/3 of the way.
  6. Bake in oven for 14 - 18 minutes until you can stick a knife in the middle of a muffin and it comes out clean.
  7. While the muffins are cooling, heat up the coconut butter and 1 Tbsp lemon juice in a skillet over low heat (you can also microwave the coconut butter in intervals of 25 seconds, stirring in between) stirring continuously so it doesn’t burn.
  8. Once the coconut butter is fully melted, drizzle the coconut butter on top of muffins and top with some additional poppy seeds if desired.