Coconut Lemon Poppy Seed Muffins
Equipment
- mixing bowl + spatula
- measuring cups & spoons
Ingredients
- ½ cup coconut milk (or plant milk of choice)
- 1 medium/large organic* lemon, zested and juiced
- ¼ cup maple syrup
- 2 cups almond flour, packed
- ½ cup oat flour, packed
- ¼ cup cane sugar
- ¼ cup unsweetened coconut shreds
- 2 teaspoons poppy seeds
- 2 teaspoons baking powder
- 1 scant teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350℉. Line a muffin pan with unbleached baking cups and set aside Add 9 liners for large muffins or 12 for standard-sized.
- Add milk, lemon zest + juice, and maple syrup into a mixing bowl. Stir, then add the remaining ingredients. Stir until all ingredients are combined.
- Scoop into prepared muffin liners, filling ¾ of the way for standard muffins or filling to the top for larger muffins. Sprinkle each with a pinch of cane sugar.
- Bake for 18-22 minutes or until the tops are golden and a toothpick comes out clean.
- Remove from oven, let cool for at least 5 minutes and enjoy!
Notes
Yields 9 large muffins or 12 standard muffins.
*Non-organic lemons typically have a wax on the exterior to preserve color and freshness. Opt for organic lemons in this recipe as we are zesting the exterior. If you don't have an organic lemon, check out this post for tips on removing the wax from a non-organic lemon + helpful tips on zesting!