This is the perfect recipe for spring. These muffins are really delicious, as well as kid-tested and approved.
Although, my kids have never turned down a muffin topped with whipped cream.
Today, so many people have some sort of sensitivity, and it seems as though gluten sensitivity is one of the most prevalent.
You may know my love for sourdough, but some people are so sensitive to gluten, that they cannot tolerate even long-fermented sourdough products.
Enter in gluten-free, coconut flour muffins.
They have a wonderfully light and fluffy texture, the perfect amount of sweetness and lemon flavor, and they are topped with a whipped cream, lemon frosting. I’m not done. Finally, I sprinkle on some toasted coconut sweetened with maple syrup.
Not only do these make a tasty dessert, but they are also a good breakfast recipe. These kids don’t know how lucky they have it. Muffins with whipped cream for breakfast? How wonderful!
And since they are packed with fiber, they help us stay full all morning long.
How healthy is coconut flour?
Coconut flour actually offers many health benefits, making it a healthy choice. It is a good source of fiber (a whopping 10 grams per 1/4 cup), iron, healthy fats, and has a lower glycemic index.
It may also help stabilize blood sugar, help aid in digestion, and may improve heart health due to the lauric acid content and possible ability to lower blood cholesterol levels. (source)
Tips For Making Coconut Flour Muffins:
- Coconut flour can be tricky to work with and different brands may give you different results. I used Bob’s Redmill for this recipe.
- I like using room temperature eggs so that when I add the coconut oil, the coconut oil doesn’t solidify. It is totally optional.
- This recipe calls for coconut milk, but you could substitute regular milk or even water.
- Pipe the frosting using a ziplock bag with the corner cut off. To reduce waste, I usually clean out the bag and keep it to use just for frosting.
- Make sure the muffins are completely cooled before frosting them, otherwise the whipped cream will just melt.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tools you may need:
Measuring cups and spoons
Stand mixer or hand mixer
How To Make Lemon Poppy Seed Coconut Flour Muffins
Step One: Make The Muffins Batter
- Preheat oven to 350.
- Place cupcake liners to line the muffin tin. You could also just grease the tin with coconut oil.
- In a large bowl, add in all the ingredients except the poppy seeds.
- Stir well. You will notice how the coconut flour really absorbs the liquid.
- Add in poppy seeds and fold them in.
- Add batter to the muffin tins, filling about 3/4 of the way.
- Bake for 25 minutes or until a toothpick comes out clean and the sides are starting to turn golden in color.
- Allow to completely cool before adding frosting.
Step 2: Toast The Coconut
- Place in a cast iron skillet (or another type of skillet) over medium heat, stirring constantly so it doesn’t burn.
- After the shredded coconut is turning golden, add honey and stir. Turn off heat and allow to cool.
Step 3: Make Lemon Whipped Cream Frosting
- Add whipped cream to a stand mixer with the whisk attachment. Add lemon juice and whisk over medium high speed.
- Once the cream has started to thicken, add the maple syrup. Whip until stiff peaks form.
- Once the lemon poppy seed muffins have totally cooled, pipe the lemon frosting onto the muffins, top with lemon zest and toasted coconut.
More delicious recipes straight from our farmhouse kitchen:
- Sourdough Blueberry Cobbler
- Stove-Top Coconut Oil Popcorn
- Toasted Coconut Cookies Recipe With Chocolate Chip
- Sourdough French Toast From Scratch
- Fudgy Peppermint Coconut Flour Brownies
If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me @farmhouseonboone on Instagram if you make it.
Lemon Poppy Seed Muffins
- 3/4 cup coconut flour
- 6 eggs
- 1/4 cup coconut milk (could also use reg. milk)
- Juice from 2 lemons (reserve 2 tbs juice for icing and some zest for topping/garnish)
- Zest of 1 lemon
- 1/4 cup coconut oil
- 1/4 teaspoon salt
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 tbs poppy seeds
- 1 cup cream
- 1 tbs lemon juice
- 4 tbs raw honey or maple syrup
- 1/2 cup shredded coconut
- 1 tbs honey
- Preheat oven to 350.
- Place cupcake lines to line the muffin tin.
- In a large bowl, add in all the ingredients except the poppy seeds. Stir well.
- Add in poppy seeds and fold in.
- Add batter to the muffin tins filling about 3/4 of the way.
- Bake for 25 minutes or until the a toothpick comes out clean and the sides are starting to turn golden in color.
- Add whipping cream to a stand mixer with the whisk attachment, add lemon juice and whisk over medium high speed. Once the cream has started to thicken, add the maple syrup. Whip to stiff peaks.
- Place shredded coconut in a cast iron skillet (or another type of skillet) over medium heat stirring constantly so it doesn't burn.
- Once the coconut has started turning brown, add honey and stir. Turn off heat and allow to cool.
- After the muffins have completely cooled. Pipe frosting onto muffins, top with lemon zest and toasted coconut.
I like using room temperature eggs so that when I add the coconut oil, the coconut oil doesn't solidify. It is totally optional.
You can substitute a different type of milk or water for the coconut milk in this recipe.
Make sure the muffins are completely cooled before frosting them, if too warm the whipped cream will just melt.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 305Total Fat: 18gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 115mgSodium: 239mgCarbohydrates: 32gFiber: 2gSugar: 26gProtein: 6g
Pin It For Later