I have been trying to get back in the habit of making a few make-ahead meals on weekends to make weekdays a bit more manageable. While looking through old recipes, I came across a recipe I made nearly a decade ago for Coconut Lemon Poppy Seed Muffins. I decided to revisit the recipe, adding a bit more lemon flavor through the addition of lemon extract (paid link). These yummy little guys are the result!
Ingredients (makes 12 cupcake-sized muffins or 6 large muffins):
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 6 tablespoons coconut oil, melted and allowed to cool slightly
- 1/2 cup sugar
- 2 eggs, at room temperature, or 1/2 cup unsweetened applesauce to make vegan
- 1/2 teaspoon lemon extract
- 1 cup whole milk, or coconut milk to make dairy free/vegan
- the zest of 2 lemons
- 2 tablespoons poppy seeds