Lemon & Poppyseed Muffins

Posted on   Category: Biscuits, Cakes & Cookies, Balanced Breakfasts

These muffins are perfect for breakfast or brunch, as well as afternoon tea! Dairy and gluten free, your tastebuds and tummy will love them. Swapping flour for almond meal provides a natural source of protein, dietary fibre and vitamin E. It is a great substitute for gluten containing flours and won’t cause tummy bloat. Yippee!



SERVES: 6 Muffins


  • 2 cups almond meal
  • ¾ cup coconut flour
  • ½ tsp himalayan sea salt
  • 1 tsp gluten-free baking soda
  • 1/3 cup raw honey or rice malt syrup, melted
  • 1/2 cup Natvia (stevia)
  • 2/3 cup coconut oil, melted
  • 4 free range eggs
  • ½ cup plus 3 tbsp coconut milk
  • 2 tbsp fresh lemon juice
  • zest of 1 lemon
  • 1 tbsp poppyseeds


  1. Preheat oven to 180°C.
  2. Sift coconut flour, almond meal, salt and baking soda into a bowl, stirring to combine.
  3. Place oil and honey in a food processor and blend for two minutes.
  4. Add eggs one at a time, then add coconut milk, lemon juice, zest, and poppyseeds.
  5. Pour the wet ingredients into the centre of the dry, and mix thoroughly until smooth.
  6. Pour batter into a silicone muffin tray and bake for 20 minutes until golden.


Make your own almond meal by processing raw almonds to a fine flour.

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