Emily Jonzen, author of The Goodness of Coconut, shares a poppy seed muffin recipe that receives four heavy hits of coconut with coconut flour, coconut oil, coconut sugar, and coconut milk. Loco for coco? We’re not complaining. It’s like eating coconut cake for breakfast, but much healthier. These fiber- and protein-rich dairy-free muffins topped with vibrant citrus slices will add brightness to any stay-in-pajamas kind of day. When they’re in season, try sweet, ruby-fleshed blood oranges for variety and vibrant color. This healthy muffin recipe bursting with citrus flavor and crunchy poppy seeds is truly the perfect companion for your morning cup of coffee or tea.
⅓ cup coconut oil (or 5 tablespoons butter, melted)
½ cup coconut sugar
2 oranges (blood oranges, if in season) finely zested, flesh peeled and cut into six slices each
2 tablespoons poppy seeds
½ to ¾ cup almond or coconut milk
How to Make It
Preheat the oven to 350°F. Line a 12-hole muffin pan with paper liners.
Sift the flours, baking powder, and baking soda into a large bowl. Make a hole in the center of the dry ingredients and pour in the eggs, coconut oil or butter, sugar, orange zest, and poppy seeds. Use a metal spoon to fold the wet ingredients into the dry, adding in the milk to loosen to a dropping consistency.
Fill each muffin liner two thirds full and top with a slice of orange. Bake for 18 to 20 minutes, until a skewer inserted into the center of each muffin comes out clean.
Serve warm or cold. These muffins will keep in an airtight container for up to two days.
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