Lemon Poppy Seed Muffins With Coconut Flour

Delicious and healthy lemon poppy seed muffins with coconut flour.

Course Dessert

Cuisine American

Keyword coconut flour muffins, lemon poppy seed muffins, poppy seed muffins

Prep Time 10

Cook Time 25

Additional Time 20

Total Time 55

Servings muffins

Calories 259kcal

Author Lisa Bass

3/4 cup coconut flour
6 eggs
1/4 cup coconut milk could also use reg. milk
Juice from 2 lemons reserve 2 tbsp of juice for icing and some zest for topping/garnish
Zest of 1 lemon
1/4 cup coconut oil melted
1/4 teaspoon salt
3/4 cup coconut sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla
1/2 tablespoon poppy seeds

Preheat oven to 350.
Place cupcake liners in 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 the frosting onto muffins, then top with lemon zest and toasted coconut.

I like using room temperature eggs so that when I add the coconut oil, it 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 they are too warm, the whipped cream will just melt.