Baking, Breakfast

Dairy-free Poppyseed Muffins

Muffins have such a wide range, from almost-cupcakes to healthy breakfast options. In the past, I have struggled with finding ways to make muffins dairy-free. They generally have sour cream or Greek yogurt, butter, milk, or a combo of all three.

Obviously, this makes it a little hard for me to easily find a muffin recipe on pinterest. I don’t always want to make vegan muffins- sometimes I just want a dairy-free muffin!

Thus, I took a muffin recipe that my husband already liked and I tweaked it to fit my needs. I was a little worried that the coconut milk would flavor the muffins too much, but you can’t tell that I used coconut milk at all!

Recipe

Ingredients:

  • 2 cups flour
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup + 2 tablespoons full-fat coconut milk
  • 1/2 cup oil of your choice (I used olive oil)
  • 2 eggs
  • 2 tablespoons poppy seeds
  • 1/2 teaspoon vanilla extract
  • 1/2 – 1 teaspoon almond extract
  • Turbinado sugar (optional)

Directions:

  1. Preheat oven to 350 degrees.
  2. Add the flour, sugar, baking powder and soda, and salt to a large bowl.
  3. In another bowl, mix the coconut milk, oil, eggs, poppyseeds, and extracts.
  4. Combine the dry ingredients with the wet ones.
  5. Stir until just mixed.
  6. Fill greased or paper-lined muffin pans two-thirds to most of the way full.
  7. Sprinkle turbinado sugar on top. (Optional)
  8. Bake for 13-16 minutes or until a toothpick comes out clean.
  9. Cool in pan for 10 minutes then move to a wire rack.

Side Notes:

  • If you are a person that doesn’t like coconut, never fear! You can’t taste the coconut in these muffins.
  • For the coconut milk, you can either: 1) Leave a can of coconut milk in the fridge overnight and scrape the cream off the top, then add a little liquid from the can to make a thick yogurt texture. 2) Shake up a can of coconut milk. I have tried it both ways, and the muffins turned out delicious no matter what!
  • I have added sliced almonds to these muffins, and they turned out great! I would use a 1/4 cup of sliced almonds.
  • You can replace the almond extract with lemon extract and add a teaspoon or two of lemon zest to make these lemon poppyseed muffins. Yum!
  • This recipe makes 12-16 muffins.
  • I have not tried using a flax egg in this recipe to make it vegan. If you do, please let me know how it goes!

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