Coconut Cravings

Lemon Poppy Seed Muffins

Ingredients

Measurement

Scale

1/4 cup coconut oil, avocado oil or canola oil work as well
1 cup coconut milk, any milk will work here
1 egg
1 teaspoon vanilla extract
1 lemon, zested and juiced
1 1/3 cups almond flour
1 cup Bob's Red Mill Gluten-Free 1 to 1 Baking Flour
1/2 cup brown sugar
1 teaspoon baking powder, heaped
1/4 teaspoon baking soda
1 Tablespoon poppy seeds
1/4 teaspoon sea salt

Instructions

  • WARM OIL & MILK. Warm the coconut oil and milk in the microwave on low power until the coconut oil is fully melted. Warming them together prevents the cold milk from solidifying the melted oil when combined. You want the coconut oil melted, but take care not to overheat the mixture or it will cook your egg on the next step. If using avocado oil or canola oil, you can skip this step.

  • ADD EGG & VANILLA. Whisk the egg into the oil and milk mixture, then add the vanilla extract.

  • ZEST & JUICE LEMON. Zest and juice the lemon, then add both to the wet mixture. The amount of lemon juice can affect the wetness of the batter. For a more accurate measure, use 40 grams of lemon juice or about 3 Tablespoons.

  • PREHEAT. If you haven't already, preheat your oven to 350 degrees.

  • COMBINE FLOURS. In a large bowl, combine almond flour and gluten-free flour blend.

  • COMBINE REMAINING DRY INGREDIENTS. Add the brown sugar, baking powder, baking soda, poppyseeds, and salt to the flour mixture. Stir well till fully combined and ensure there are no brown sugar lumps.

  • COMBINE WET & DRY. Make a well in the dry mixture. Pour the wet mixture into the dry mixture and stir gently until just combined. The mix might seem too wet at first, but almond flour absorbs liquid more slowly than other flours. Within a minute, it should start to look like batter.

  • POUR INTO PAN. Scoop or pour batter into a greased muffin pan, filling all twelve cups. There is approximately 1/3 cup of batter per muffin cup.

  • BAKE. Bake for 18-20 minutes or till an inserted skewer comes out clean and the muffins are slightly golden. If you are at or near sea level, you will probably only need 18 minutes while a higher elevation will more likely need the full 20 minutes.

  • ENJOY. These muffins are best for 2-3 days on the counter or 4-5 in the fridge.