Zesty Lemon Poppy Seed Muffins
These light and zesty Lemon Poppy Seed Muffins are naturally sweetened with coconut sugar and packed with fresh lemon flavour. Perfect for morning tea, lunchboxes, or a nourishing afternoon treat. Makes 12 muffins.
Ingredients
Dry Ingredients
2 cups flour or Brown rice flour for a gluten-free option
½ cup coconut sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
Wet Ingredients
2 large free-range eggs
⅓ cup extra virgin olive oil or melted coconut oil
¾ cup unsweetened almond milk
Juice of 2 fresh lemons (approximately ¼ cup)
Zest of 2 lemons
1 teaspoon natural vanilla extract
Optional Lemon Drizzle
2 tablespoons fresh lemon juice
2 tablespoons coconut sugar
Method
Preheat your oven to 180°C and line a 12-hole muffin tray with paper cases or lightly grease each muffin hole.
In a large mixing bowl, combine the brown rice flour, coconut sugar, poppy seeds, baking powder, baking soda, and sea salt. Stir well to evenly distribute all ingredients.
In a separate bowl, whisk together the eggs, olive oil, almond milk, fresh lemon juice, lemon zest, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid overmixing as this helps keep the muffins light and tender.
Divide the mixture evenly between the muffin cases, filling each around three-quarters full.
Bake for 18–22 minutes or until lightly golden and a skewer inserted into the centre comes out clean.
Allow the muffins to cool in the tray for 5 minutes before transferring them to a wire rack.
For extra lemon flavour, gently warm the lemon juice and coconut sugar in a small saucepan until dissolved, then lightly brush over the warm muffins.
Nutrition Notes
Fresh lemons add vitamin C and a bright citrus flavour. Coconut sugar offers a less refined alternative to traditional white sugar, making these muffins a treat the whole family can enjoy.
Enjoy x
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