Poppy seed lemony muffins are bright, tender little cakes made with coconut flour and studded with poppy seeds. Lemon zest and juice keep them fresh while coconut milk adds moisture to the grain-free crumb. Four muffins steam in the Instant Pot in fifteen minutes — breakfast, sorted.
Poppy Seed Lemony Muffins
(Total Time: 25 MIN| Serves: 4)
Ingredients:
1 cup (240 ml) Coconut Flour
1 tbsp. (15 ml) Coconut Flour
¼ tsp Lemon Zest
1 tbsp. (15 ml) Lemon Juice
1 tbsp. (15 ml) Swerve
1 tbsp. (15 ml) Poppy Seeds
1 tsp (5 ml) Coconut Oil, melted
1 Egg
¼ cup Coconut Milk
Pinch of Baking Soda
Pinch of Salt
Directions:
- Pour 1 ½ cups of water into your Instant Pot and lower the rack.
- Combine the dry ingredients in one bowl.
- Whisk the wet ones in another.
- Fold the two mixtures together.
- Divide the mixture between 4 silicone muffin cups.
- Place the muffin cups on the rack and close the lid.
- Cook on HIGH for 15 minutes.
- Release the pressure quickly.
- Serve and enjoy!
Per Serving (Calories 116 | Total Fats 6g | Net Carbs: 3.9g | Protein 4.4g |Fiber: 2g)
Pro Tips
- Coconut flour is thirsty — fold the wet and dry together gently and let the batter sit a minute before dividing it, so the crumb stays tender not gluey.
- Silicone muffin cups are essential here; paper liners stick to the steamed crumb and tear when you peel them away.
- Fresh lemon zest matters more than the juice — it carries the flavour through the steam while the juice mostly disappears into the crumb.
- A quick release keeps the muffins light; natural release steams them further and they can turn dense at the base.
Frequently Asked Questions
Can I bake these muffins in the oven?
Yes — bake at 350°F for about 15 to 18 minutes until a toothpick comes out clean. The crumb sets a little drier than the steam version.
Can I use almond flour instead?
Not directly — almond flour needs about three times the quantity and a firmer binder. The coconut flour ratio here is specific to its absorbency.
How should I store them?
Airtight at room temperature for two days or refrigerated for four; coconut flour muffins actually taste better the second day.
Can I skip the poppy seeds?
Of course — the muffins are lovely as plain lemon cakes. The poppy seeds just add crunch and a classic look.
Recipe Card
Ingredients
Method
- Pour 1 ½ cups of water into your Instant Pot and lower the rack.
- Combine the dry ingredients in one bowl.
- Whisk the wet ones in another.
- Fold the two mixtures together.
- Divide the mixture between 4 silicone muffin cups.
- Place the muffin cups on the rack and close the lid.
- Cook on HIGH for 15 minutes.
- Release the pressure quickly.
- Serve and enjoy! Per Serving (Calories 116 | Total Fats 6g | Net Carbs: 3.9g | Protein 4.4g |Fiber: 2g)
