Coconut Lemon Poppyseed Muffins. This recipe uses a little maple syrup for sweetness and is naturally gluten free, while still being light and moist. The shredded coconut adds a nice texture and the optional vegan lemon drizzle adds a little extra zip on top! The coconut flour not only provides a great naturally gluten free alternative but provides plant-based protein, fiber, and healthy fats.
It is important to stick to the measurements in the recipe and not substitute more coconut flour. I don’t know about you, but during my learning curve in working with coconut flour I destroyed many batches of baked goods. Coconut flour is VERY absorbent which means, when using it, you require more liquid than with other flours. If you choose to substitute the egg for vegan flax “egg” be sure to add an extra ¼ cup of applesauce. The added plant-based protein makes this muffin a great mid-afternoon snack when you hit that 2pm energy crash.
Preheat oven to 350 degrees. Grease a 12-cup muffin tin with coconut oil or use parchment paper baking cups.
Place all ingredients (except for 1 tbsp. of lemon zest and ½ poppy seed for garnish) into a bowl and beat until well mixed.
Fill each muffin cup half full with batter and bake for 20-25 minutes. Remove from oven and allow muffins to cool on a wire rack.
Meanwhile whisk glaze ingredients in a bowl and brush the tops of the cooled muffins. Sprinkle with the reserved lemon zest and poppy seeds.
Muffins will keep well for 3-5 days in the fridge in a sealed container.
Add 2 tbsp of flax seeds with 4 tbsp of warm water and let it sit for 5 minutes. Add the flax egg substitute to the mixture for a vegan option. If you do this, add 1/4 cup more applesauce to compensate for the liquid. This is important as the coconut flour is very absorbent and needs the liquid.