Lemon Poppyseed Muffins

Lemon poppy seed muffins are nothing new or creative to the culinary world, but these classic muffins have always been a total fave of mine, so I wanted to put my own Wholistic Foodie Approved recipe up on the blog for all my friends to enjoy. I adapted this recipe from The Roasted Root, but as always when I adapt recipes, I made the recipe a little bit my own in the process of putting the ingredients together by tweaking a few things. 

Happy baking!


2 C almond flour
1/2 C tapioca flour
3 tbsp coconut flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1/2 C coconut milk
3 lemons, zested
1/3 C lemon juice (can add an extra tbsp if desired)
3 eggs, whisked
1/3 C + 2 tbsp maple syrup
2 tbsp coconut oil, melted
1 tsp vanilla extract
2 tbsp poppy seeds (try using chia seeds instead to boost up the fibre and add omega-3s!)


Preheat oven to 350°, line a muffin tray with 12 liners

In a large bowl, mix together the flours, baking soda, baking powder and sea salt.

In a separate bowl, mix together the rest of the ingredients (except the poppy seeds).

Combine the wet with the dry ingredients, and sprinkle in the poppy (or chia) seeds.

Pour into muffin tin and only fill 3/4 of the way up. Garnish with fresh berries (I used raspberries and they were amazing!)

Bake for 23 minutes or until a toothpick comes out clean. Transfer to a cooling rack and eat up later!
They keep well in the freezer to save some for later 


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