Get ready to revolutionize your breakfast and snack game with these incredible Coconut Flour Lemon Poppy Seed Muffins! Imagine biting into a moist, zesty muffin that's not only incredibly delicious but also packed with healthier ingredients. These gluten-free, nutrient-rich treats are about to become your new obsession, offering a perfect balance of tangy lemon, subtle sweetness, and delightful poppy seed crunch that will make your mornings absolutely extraordinary.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup coconut flour
- 1/2 cup honey
- 1/4 cup coconut oil
- 4 large eggs
- 1/4 cup lemon juice
- 2 tbsp poppy seeds
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
- In a large mixing bowl, sift together the coconut flour, baking powder, and salt to remove any lumps and ensure even distribution of dry ingredients.
- In a separate bowl, whisk together the eggs, honey, melted coconut oil, and fresh lemon juice until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as coconut flour can become dense if worked too much.
- Fold in the poppy seeds, distributing them evenly throughout the batter.
- Let the batter rest for 3-5 minutes to allow the coconut flour to absorb the liquid and prevent a dry texture.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional: Drizzle with a simple lemon glaze or dust with powdered sugar before serving.
Tips
- Coconut flour is extremely absorbent, so precise measuring is crucial. Use level measurements and don't pack the flour.
- Always let the batter rest for 3-5 minutes before baking to allow proper moisture absorption, preventing dry muffins.
- Use room temperature eggs for better batter consistency and even mixing.
- Don't overmix the batter - mix just until ingredients are combined to keep the muffins light and tender.
- For extra zesty flavor, add some lemon zest to the wet ingredients for an intense citrus punch.
- Check muffins a few minutes early - coconut flour can quickly dry out if overbaked.
- Cool muffins completely before storing to maintain their perfect moisture and texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 5g
Fat: 13g
Saturated Fat: 9g
Cholesterol: 85mg
