It’s never late for a zingy treat! These muffins are a great choice for you if you want to eat guilt free and enjoy a party in your mouth. The zing of lemon lime, the texture of poppy seeds and the burst of coconut flakes are all combined to make you feel happy.Jump to Recipe
Baking with lemon zest is cool enough, but sometimes I want to add a little extra excitement to the flavor. That’s when the key lime or lemon limes came handy. Since I was in Iran while baking these, I use the authentic Persian lime which has a great fruity flavor. The fresh and fruitiness of the zest goes great with the tang of poppy seeds.
I am obsessed with muffins, but must of the time they require a big amount of sugar and fat, which I am not a fan of in long term.
So I had to come up with a new recipe which could gave me the flavor, be soft and moist at the same time and packed with flavors.
Adding flavors is easy until you are using something a little bit tricky like lemon juice which is acidic and will have a reaction with raising agents.
Also, different flours react differently while using an acid. That’s when you have to add something to stabilize it like more fat or sugar. But I was going fat and sugar free, so here is what I did:
I used yogurt as a fat substitute, and stevia powder as the sweetener. All combined with the reaction of baking soda and lemon juice will lead to a fluffy muffin.
Also, it worth mentioning that since the poppy seeds have enough texture, you have to make sure that the flour is sieved and smooth enough.
But how to make it?
As complicated as it seems, the whole process is easy. For this muffins, I used barley flour, since oat flour wasn’t available at my grocery store.
But you are free to use oat or even plain flours such as cake or all purpose flour or whole wheat flour. Just make sure that you aren’t using self-rising flour, as it contains pre-added raising agents.
If you are using anything rather than white flour, sift the dry ingredients to have a smoother muffin.
Also don’t forget to zest your lemon limes or key limes or Persian limes just before adding to the mixture since they oxidize fast. And always use fresh juice.
The process is easy and starts with putting all the ingredients in room temperature and heating the oven, then mixing dry and wet ingredients. But I used a trick for more rising, which is called the heat shock. First you put muffins in a higher temperature for a quick time, and that’s when they rise quickly. Then turn the oven down to let them bake evenly.
And finally for the frosting, I just used a very small amount of Greek yogurt and then dip the muffins into plain coconut flakes.
Healthy Lemon and poppy seed muffins with coconuts
- 2.5 cups Oat flour or use Barley/whole wheat/white flour (chose only one type)
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1.5 tbsp Poppy seeds
- 2 tbsp Lemon lime zest or use key lime or Persian lime
- 1 tbsp Olive oil or use coconut oil/ melted butter/ vegetable oil (chose only one type)
- 2 big Egg whites
- ½ tsp Vanilla
- ½ cup Plain Greek yogurt any other plain yogurt
- 2 tbsp Honey
- 4 tbsp Stevia powder or use 1 cup or white or brown sugar or 6 drops of stevia extract.
- 6 tbsp Fresh lemon lime juice About 2 medium
- ¾ cup Low fat milk
or any other vegan milk
- 4 tbsp Greek yogurt
- 5 tbsp Coconut flakes
- First, make sure all of your ingredients are in room temperature.
Heat your oven in 220 centigrade or 425 Fahrenheit.
- Zest the lemon lime, sift all the dry ingredients along
with poppy seeds and mix them well with the zests.
- Mix all the wet ingredients. Add dry to wet ingredients
gradually, but do not overmix it. Just use a wooden spoon or spatula. Then add
the batter to your muffin tins.
- Put the muffins in oven with 220 centigrade or 425 Fahrenheit
for 7 minutes to rise quickly. Then, lower the heat to 180 centigrade without
opening the door of oven, letting them bake for another 15 minutes. Then, turn
off the oven and let them stay for another 10 minutes without opening the door
of oven. Let them cool before frosting.
- For the frosting. Frost the top of muffins using back of
a spoon with light layer of Greek yogurt, then dip them into coconut flakes.
- you can use each type of flour than you want, although using white flour will increase the calories.
- You can preserve some of the lemon zest for final touches on frosting.
- these muffins will stay fresh for about a week out of fridge in a sealed container, or freeze them as long as you want.