Coconut Flour Lemon Poppy Seed Muffins

This is the perfect recipe for spring. These muffins are really delicious, as well as kid-tested and approved.

That said, my kids have never turned down a muffin topped with whipped cream.

Today, so many people have some sort of food 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 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’re also a good breakfast recipe. These kids don’t know how lucky they are. 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 great option. 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, it doesn’t solidify. This is totally optional, but improves the texture.
• 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.

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Tools you may need:

Stainless steel muffin tin

Large bowl

Spoon

Measuring cups and spoons

Microplane

Stand mixer or hand mixer

Juicer

Cast iron skillet

How To Make Lemon Poppy Seed Coconut Flour Muffins

Step One: Make The Muffin Batter

1. Preheat oven to 350.
2. Place cupcake liners in the muffin tin. You could also just grease the tin with coconut oil.
3. In a large bowl, add in all the ingredients except the poppy seeds.
4. Stir well. You will notice how the coconut flour really absorbs the liquid.
5. Add in poppy seeds and fold them in.
6. Add batter to the muffin tins, filling about 3/4 of the way.
7. Bake for 25 minutes or until a toothpick comes out clean and the sides are starting to turn golden in color.
8. Allow to completely cool before adding frosting.

Step 2: Toast The Coconut

1. Place in a cast iron skillet (or another type of skillet) over medium heat, stirring constantly so it doesn’t burn.
2. 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

1. Add whipped cream to a stand mixer with the whisk attachment. Add lemon juice and whisk over medium high speed.
2. Once the cream has started to thicken, add the maple syrup. Whip until stiff peaks form.
3. Once the lemon poppy seed muffins have totally cooled, pipe the lemon frosting onto the muffins, then top with lemon zest and toasted coconut.