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Lemon, Coconut and Poppyseed Muffins

  • Total time: 15 minutes + 25 minutes baking time
  • Serves: 9

Ingredients

Dry

  • 1.5 cups almond meal
  • 1 cup oat flour (ground up oats)
  • 1 tsp baking soda
  • 1/2 tsp baking powder1/4 tsp salt
  • 2 tbsp poppy seeds
  • 2 tbsp shredded coconut
  • 1/3 cup coconut sugar (or maple syrup)

Wet

Optional (but highly recommended): homemade lemon cashew cream for frosting and more lemon zest to garnish.

Method

  1. Preheat the oven to 180 degrees fan-forced.
  2. Combine all the dry ingredients in a mixing bowl.
  3. Combine all the wet ingredients in a separate bowl and mix well.
  4. Add the wet ingredients to the dry ingredients and mix until well combined.
  5. Spoon the mixture into 9 lined muffin pans.
  6. Bake for 22-25 minutes, or until brown on top and skewer comes out clean.
  7. Allow to cool for 20 minutes before eating or if icing with cashew cream, allow to cool completely before icing!
  8. Store in an airtight container in the fridge for up to a week.

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