Updated: Aug 29
Disclosure: This post may contain affiliate links
Hungry? Pop one of these gluten free Lemon Poppyseed Muffins in your mouth!
These muffins are made with coconut flour, a great gluten free alternative. But you don’t need to have an intolerance to enjoy these muffins. Thanks to the Greek yogurt in them, these tangy muffins are light, fluffy, and moist.
Not only are they great tasting, but they’re also great for you! Coconut flour is a good source of fiber, they’re naturally sweetened with coconut sugar, and are kept low calorie and refined oil free by using cashew butter in the place of oil.
Now, you may look at the recipe and think “half a dozen eggs? Do I look like a hen to you?!”. Regardless if you have feathers or not, all those eggs are necessary. Coconut flour needs eggs to help give it rise during baking. If you’re vegan, this unfortunately means you cannot replace them with an egg substitute like a flax egg. I have plenty of other vegan goodies on the blog to make though. Like these Single-Serve Strawberry Crisps . Get baking!
These make a great meal prep option for breakfast or a snack on the go. Pack a couple in your bag with some fruit or hard boiled egg and you’ll be set until lunch. They also freeze well. I like to make a double batch and freeze them for whenever I’m having a busy morning.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes 12 Muffins
6 - Large Eggs
170 g - Non-Fat Greek Yogurt*
48 g - Cashew Butter
1 - Large Lemon
48 g - Coconut Sugar - Sub white sugar
75 g - Coconut Flour
10 g - Poppy Seeds
1/4 tsp - Lemon Extract - Optional, but recommended
1/2 tsp - Vanilla Extract
1/4 tsp - Kosher Salt
1/2 tsp - Baking Soda
1 tsp - Baking Powder
1/2 tbsp - Apple Cider Vinegar
Coconut Butter Drizzle
Preheat oven to 350F.
Line a muffin tray with muffin liners.
Juice and zest lemon.
In a bowl, mix together coconut flour, poppy seeds, kosher salt, baking soda, and baking powder.
In a large bowl, mix together eggs, greek yogurt, cashew butter, lemon juice and zest, coconut sugar, lemon extract, vanilla extract, and apple cider vinegar.
Gradually whisk dry ingredients into wet until no lumps remain.
Portion batter out into muffin tray and bake for 25-27 minutes or until golden brown on top and toothpick comes out clean.
Allow to cool for 10 minutes in muffin tray before transferring to a wire rack and allowing muffins to cool completely.
Decorate with powdered sugar, coconut butter glaze, and/or lemon rind and enjoy!
Store on the counter for up to 4 days or in the freezer for 2 months.
Make sure to use thick greek yogurt for this recipe. Regular yogurt will not work.
Want something else sweet and meal prep friendly? How about these healthy Single-Serve Strawberry Crisps?