Lemon, Coconut & Poppyseed Muffins

I had been craving some warm muffins lately with some fresher flavours and ended up making these beautiful lemon, poppyseed and coconut muffins. The coconut milk creates an almost creamy muffin, while the lemon cuts through to give it some zest and fresh flavour with the nuttiness of the almond meal. They were a winner for the whole family !


1 lemon (juice and zest)

1 cup shredded coconut or coconut flakes

1 tbsp poppyseeds

2 eggs

1/4 cup coconut flour

1 cup almond meal

1/4 cup maple syrup

1/2 cup coconut milk

1 tbsp coconut oil

1 tsp vanilla

1 tbsp baking soda


  1. Preheat the oven to 180 degrees
  2. Line muffin tins with some baking paper
  3. Grate the zest of the lemon and then place it in the microwave briefly so it is warm and you can easily squeeze out the juice
  4. Place all ingredients into a bowl or blender and whisk thoroughly so that the mixture is well combined and fluffy
  5. Bake for 40-45 minutes or until the top is golden
  6. Serve with extra toasted coconut and coconut yoghurt (yummy)


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