Lemon poppy seed muffin

Lemon poppy seed muffin


These easy and economical lemon poppy seed muffins are perfect for fetes, parties, lunchboxes, or coffee break.


  • 2 cups almond flour 185 grams
  • 3/4 cup coconut flour 90 grams
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda 3 grams
  • 2/3 cup raw honey melted
  • 2/3 cup coconut oil melted
  • 4 large eggs
  • 1/2 cup plus 3 tablespoons unsweetened full-fat coconut milk
  • 1-2 teaspoons pure lemon extract
  • Zest of 1 lemon
  • 1 tablespoon poppy seeds


  1. Preheat oven to 350 degrees Fahrenheit (176 Celsius).
  2. Sift almond flour, coconut flour, sea salt and baking soda in a large mixing bowl and stir with a whisk to combine.
  3. Place oil and honey in the bowl of a food processor and process for 2 minutes.
  4. Add eggs, one at a time, mixing after each addition.
  5. Add coconut milk, lemon extract, and lemon zest, and poppy seeds. Continue to process until well combined.
  6. Make a well in the center of the dry ingredients and pour in the wet ingredients and thoroughly combine using a wooden spoon until smooth
  7. Pour batter into muffin liners in a muffin pan and bake for 20 minutes
  8. Remove from the oven, remove from the pan and let cool
  9. Enjoy