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APPETIZERS AND SIDES
A female empowering non-diet dietitian supporting women who want to create a healthier relationship with food.
SOUPS AND STEWS
DIPS, DRESSINGS & MARINADEs
SNACKS & DESSERTS
These Lemon Poppy Seed Coconut Muffins are perfect for spring. They are light and citrusy and make for an excellent afternoon healthy snack.
The flavour combination of lemon and coconut is one of my all time favourites! Being able to bring a little taste of it around with you on busy days is super convenient and really brightens up the day. Plus, the addition of the chia seeds gives the traditional ‘poppy seed’ appeal but with extra fibre, protein and omega 3s.
Thankfully, these Lemon Poppy Seed Coconut Muffin are pretty simple and straightforward to make. All you need is:
If you are anything like me, you tend to make a couple of substitutions in recipes. Although this isn’t recommended when it comes to baking (science!), here are some tweaks you may consider making…
I tend to leave these out on the counter but covered for the first night. Then I will either keep them in the fridge or freezer, depending on how quickly I expect to eat them. They freeze really well and stay good for at least 1-2 months. To thaw, pop them in the microwave for 10-20 seconds. I love pairing them with some extra Greek yogurt for a balanced afternoon snack.
I really hope you love these Lemon Poppy Seed Coconut Muffins! Let me know if you make these part of your breakfast or enjoy them as an afternoon snack.
Don’t forget to check out some of these other spring-inspired recipes:
If you make these Lemon Poppy Seed Coconut Muffins I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!