Zesty Coconut Poppy Hempseed Muffins

A vibrant muffin to start the day off right, made with Nutiva Organic Chia, Coconut Oil, and Coconut Sugar.


  • 1 cup Almond Milk (can be substituted with coconut or other non-dairy milk)
  • 2 tbsp Nutiva Organic Chia Seeds
  • 1/2 cup Dried Goji Berries (optional)
  • 2 cups Spelt Flour (organic; can be substituted with whole wheat pastry flour)
  • 2 tsp Baking Powder
  • 1/2 tsp Sea Salt
  • 2 tbsp Poppy Seeds
  • 2 tbsp Nutiva Organic Hempseed
  • 1/4 cup Unsweetened Shredded Coconut
  • 1/4 cup Nutiva Organic Coconut Sugar
  • 1 tsp Vanilla Extract
  • Zest of 1 Lemon (can be substituted with 1 1/2 tsp organic lemon extract)
  • 2 tbsp Lemon Juice
  • 1/3 cup Nutiva Organic Extra Virgin Coconut Oil (melted)
  • 1/3 cup Applesauce (organic)
  • 1/4 cup Pure Maple Syrup


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, mix chia seeds with almond milk and goji berries, then set aside for 5 minutes.
  3. In a medium mixing bowl, whisk together flour, fine shred coconut, baking powder, salt, poppy seeds, hemp seeds, and salt.
  4. Add vanilla extract, lemon zest, lemon juice, melted coconut oil, applesauce and maple syrup to the chia/milk/goji berry mixture and stir till combined.
  5. Add the dry ingredients to the wet ingredients and stir until just combined. Don't overmix!
  6. Spoon the batter into lightly greased muffin tins or muffin cups 3/4 full. Sprinkle with extra hemp seeds if desired.
  7. Bake 18 minutes or until toothpick comes clean. Let sit for 5 minutes before carefully transferring to a cooling rack.
  • Yield: 12 Muffins (12 Servings)
  • Prep: 15 mins
  • Cook: 18 mins
  • Ready In: 33 mins

recipe submitted by:

Tami Stingley