Apple Poppy Seed Muffins
Recipe type: Muffins, Gluten Free, Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 regular sized muffins
  • 1¾ cups gluten free all purpose flour, I use Bobs Red Mill Gluten Free 1-to-1 Baking Flour*
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ¼ tsp Himalayan pink salt
  • ½ cup coconut oil, room temperature
  • ¾ cup coconut sugar
  • 2 large eggs, room temperature**
  • ½ cup Cocobella Coconut Yoghurt***
  • 1 tsp vanilla extract
  • ½ cup almond milk or any milk of choice
  • 1 large apple, peeled and chopped into small bite sized cubes, equivalent to 1 cup
  • 2 Tbsp poppy seeds
  1. Preheat oven to 180ºC (356ºF). Line a 12-hole regular sized muffin pan with regular sized muffin or cupcake liners. Set aside.
  2. In a small mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt and mix well. Set aside.
  3. In a large mixing bowl, add coconut oil. Using a hand mixer or a stand mixer fitted with the paddle attachment, lightly beat the coconut oil until just soft. Add coconut sugar and beat on high for 1 minute.
  4. Add eggs, yoghurt and vanilla. Beat on medium speed for 1 minute or until light and fluffy, scraping down the sides when needed whilst beating.
  5. Add dry flour mixture into creamed mixture. Mix with a wooden spoon until just combined.
  6. Pour in milk, mix until well combined and mixture forms a soft muffin batter.
  7. Fold through chopped apple.
  8. Spoon batter evenly amongst liners, filling each one to the top. Sprinkle each muffin top with desired amount of poppy seeds.
  9. Bake for 18-25 minutes or until a skewer inserted into the middle comes out clean.
  10. Cool in pan for 5 minutes.
  11. Remove and transfer to a wire rack to cool completely.
  12. Enjoy!
Store in an airtight container, in the pantry, for 4-5 days.
*I love Bobs Red Mill 1-to-1 Gluten Free Baking Flour in my baked goods. It works perfectly as an exact swap for regular flour as a 1:1 ratio. You may also use any other gluten free all purpose flour or any regular wheat all purpose flour.
**For a vegan version, you may try a flax egg or a chia egg. I haven't tried this muffin recipe with those 2 methods.
***You may also use any other regular yoghurt or greek yoghurt.
Recipe by Wholesome Patisserie at