These healthy lemon poppy seed muffins are a gluten-free version of the classic muffin recipe. Lemon juice and zest infuse into a coconut flour batter adding both taste and moisture to create fluffy lip-puckering muffins.
How to Make Lemon Poppy Seed Muffins
To start making these gluten-free lemon muffins, you should preheat your oven to 375° F. While you may be inclined to wait until after you have mixed your batter before preheating your oven, it is better to preheat it before. This is because the batter is relatively fast to mix and you will likely have it together by the time your oven preheats.
Additionally, batter with leavening ingredients like baking powder and soda shouldn’t wait too long before baking. This is because the muffins require the full advantage of the leavening agent’s chemical reaction with the batter’s acidic ingredients so they rise appropriately during baking.
To mix the batter, simply whisk the coconut flour with the tapioca starch, baking soda and powder, and salt until combined in a large bowl. You will need a second bowl to mix your wet ingredients together. For this, you can use a whisk or electric mixer to combine the eggs with the maple syrup, freshly squeezed lemon juice, yogurt, oil, lemon zest, vanilla, and poppy seeds.
Afterward, stir the dry ingredients into the wet ingredients until just combined, being careful not to overmix. Overmixing can cause cracking in the muffins and a tougher result. You just want to combine the ingredients until you no longer see any streaks of dry flour.
The final step is to fill your muffin tin before baking the muffins into golden and lemony perfection in the oven. Using a cookie scoop is a great option to ensure that you get even-sized muffins. A measuring cup works well too, though.
When the muffins go in the oven, they should take a total time of only 17 to 20 minutes. To test their doneness, look for whether they are starting to colour on the top or how the muffins react when you press them with a finger. If they start to get golden and spring back when pressed rather than holding an indentation, they are likely done. You could also insert a toothpick or skewer into them to ensure it comes out clean as with other baked goods.
About Coconut Flour
Coconut flour is widely popular for gluten-free and low carb baking. It is a byproduct of the coconut milk making process. After making the milk, the leftover coconut pulp is dried and finely ground into a flour. Find my coconut milk & coconut flour recipes here. Similar to pure coconut, it has an amazing coconut scent and taste. It adds tons of flavour to low carb desserts like muffins, cookies, and cakes.
Unlike white flour, coconut flour has a wide number of nutrients. In fact, it consists of high fiber, iron, and protein. Even if you don’t have to eat a gluten-free diet, coconut flour is a great option to bake with if you are looking for a slightly more nutrient-dense baked good.
If you are concerned about the cost of coconut flour, a little goes a long way. Where you would normally use 1 cup of all-purpose flour in a recipe, you only need a 1/4 to 1/3 cup of coconut flour. This is because coconut flour can absorb a lot more fluid than wheat flour can.
You should be able to find coconut flour wherever you locate gluten-free products in your grocery store. Sometimes stores will even place it in the regular baking aisle near the wheat flour. It is usually sold in a small bag, which is a good thing since it doesn’t have an as long shelf life as wheat flour. If you don’t plan on baking with it very often, you could store it in the fridge. This should extend its freshness to three to six months.
Alternatively, feel free to place it in the freezer until ready to use. It should be fine between one and two years. It doesn’t take long to thaw either, so you can simply pull the desired amount out when you plan to bake.
Are these Healthy Lemon Muffins Dairy-Free?
These healthy lemon muffins are, in fact, free of dairy. As a result, they are suitable for all your lactose-intolerant friends and family. While muffins frequently include butter, these muffins utilize coconut oil instead.
This type of oil not only adds moisture to the batter but it also adds flavour, unlike other oil choices. It also has such a tropical coconut taste that is irresistible in these muffins.
Many muffin recipes include something creamy like yogurt, milk, or sour cream as well. This muffin recipe includes coconut yogurt instead. Coconut yogurt may seem unfamiliar to some, but it has risen in popularity due to how delicious it is.
Additionally, it is perfect for vegan diets or ones free of dairy. Several brands make it now, so it should be available at most grocery stores. If it isn’t in the yogurt aisle, it may be wherever your grocery store normally stocks vegan or dairy-free items.
Other Lemon Recipes You’ll Love:
Healthy Lemon Poppy Seed Muffins
These healthy lemon poppy seed muffins are a gluten-free version of the classic version. Lemon juice and zest infuse into a coconut flour batter adding both taste and moisture to create fluffy lip-puckering muffins.
- 1/2 cup coconut flour
- 1/4 cup tapioca starch optional
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs
- 1/3 cup maple syrup
- 1/4 cup lemon juice
- 1/4 cup coconut yogurt plain
- 1/4 cup coconut oil melted
- 2 tablespoons lemon zest
- 1/2 teaspoon vanilla extract
- 2 tablespoons poppy seeds
Preheat oven to 375° F. Grease or line a muffin pan.
- In a bowl whisk together coconut flour, tapioca starch, baking powder, baking soda and salt.
In another bowl mix together eggs, maple syrup, lemon juice, coconut yogurt, melted coconut oil, lemon zest, vanilla extract and poppy seeds.
Add the dry ingredients and stir to combine. Fill the batter into prepared pan.
- Bake muffins for 17-20 minutes until a toothpick inserted in the center comes out clean.
Low carb option:
- omit the tapioca starch or replace with almond flour
- use a sugar-free sweetener like this monk fruit syrup (get it for 20%off with code LEELA)