Lemon Coconut Poppy Seed Muffins Recipe
You won't believe these lemon coconut poppy seed muffins are dairy-free! Moist, tender and full of lemon-coconut flavor, these are perfect for spring!
Servings: 12
Calories: 276kcal
Ingredients
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup coconut oil
- 1/2 cup Dairy Free Cultured Coconut Milk (vanilla)
- 1/2 cup Dairy Free Coconut Milk (vanilla)
- 1 lemon juiced and zest
- 2 eggs
- 2 tsp baking powder
- 1/4 tsp salt
- 2 Tbsp poppy seeds
optional lemon glaze
- 1/2 cup powdered sugar
- 2-3 Tbsp lemon juice
- 1/2 tsp lemon zest
Instructions
- Preheat oven to 400 degrees. Line one muffin pan with liners, set aside.
- In the bowl of a stand mixer (or a large mixing bowl), combine sugar, coconut oil and lemon zest. Beat until light and fluffy, about 2 minutes. Add the eggs one at a time, mix until combined.
- In a medium size mixing bowl combine flour, baking powder, salt and poppy seeds. Whisk together.
- Combine coconut milk, cultured coconut and lemon juice in small bowl. Alternate adding dry ingredients and wet ingredients to the sugar/oil mixture. Once the mixture has come together be careful not to over mix! Scoop batter into the liners, filling ¾ of the way full.
- Place in preheated oven and bake for 18-20 minutes or until the tops become lightly golden brown in color. Remove and allow to cool in the muffin pan for 3 minutes before transferring to a wire rack to cool completely.
- If desired, prepare the glaze by combine all of the ingredients in a small mixing bowl. Turn cooled muffins upside down and swirl the tops in the glaze. Continue swirling to remove any excess glaze.
Notes
-Adding vanilla flavored coconut products eliminates the need for vanilla extract, however if you love vanilla (or don't have vanilla flavored coconut products, you can add a ½ tsp. to the batter.
-Try substituting 1c. of all-purpose flour for whole wheat flour for a healthier version.
-For a vegan version, try using your favorite egg replacer.
-For a non-dairy free version, substitute the coconut oil for butter, the coconut milk for whole milk, and the cultured coconut for your favorite coconut flavored yogurt.
-These muffins are delicious with or without the glaze!
-Try substituting 1c. of all-purpose flour for whole wheat flour for a healthier version.
-For a vegan version, try using your favorite egg replacer.
-For a non-dairy free version, substitute the coconut oil for butter, the coconut milk for whole milk, and the cultured coconut for your favorite coconut flavored yogurt.
-These muffins are delicious with or without the glaze!
Nutrition
Calories: 276kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 63mg | Potassium: 167mg | Fiber: 1g | Sugar: 16g | Vitamin A: 42IU | Vitamin C: 6mg | Calcium: 64mg | Iron: 2mg