LEMON AND POPPY SEED MUFFINS by allergy cooking my way


Dairy Free

Gluten & Grain Free

Egg Free

Eggs can be replaced with ‘egg like’, chia eggs or any substitute.

Low Disaccharide

This is a favourite for anyone who loves poppy seeds, as I do.

Serves: 12-14

Prep time: 15 mins

Cooking time: 20-30 mins


  • 50g coconut flour
  • 350g hazelnut flour
  • 100g dextrose powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 30g desiccated coconut
  • 1/3 cup poppy seeds
  • 3 eggs (or like egg,or  chia egg)
  • 2 lemons, juiced
  • 250 mls coconut or almond milk
  • 75 mls coconut yoghurt
  • 125 mls coconut oil, melted
  • 1 tsp vanilla essence
  • 1/2 tsp pink salt


  • Preset oven to 175°C (350°F).
  • Grease muffin pans, or I use silicon patty pans
  • Place all dry ingredients into a bowl and mix well, ensure all lumps are out.
  • Combine all wet ingredients into a bowl and mix well.
  • Add wet ingredients to dry ingredients and mix well to combine.
  • Spoon batter into patty pans / muffin trays and bake in centre of oven until golden and cooked (when skewer inserted comes out clean).
  • Cool before removing from pans.
  • Serve with a dollop of coconut yoghurt and garnish with mint or berries.


For egg free, see note above.

These freeze well.


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