Who doesn’t love a good lemon poppyseed muffin? Now you can have Paleo Lemon Poppyseed Muffins that love you back. Made with coconut flour (for the nut-free folks out there) and a touch of honey, these quick and easy muffins are perfect for a brunch, potluck, after school snack, or a wonderfully summery dessert.
My boys and their friends devour these bite-sized mini-muffins and have no clue that they’re a gluten-free, grain-free dessert. I hope you enjoy these little Paleo treats as much as we do.
- In a food processor , pulse together coconut flour, salt, and baking soda
- Pulse in eggs, honey, shortening, lemon zest, and poppy seeds
- Spoon batter 1 tablespoon at a time into paper lined mini muffin cups
- Bake at 350° for 8-12 minutes
- Cool 1 hour
I’m very excited that my new book, [cookbook3], comes out in less than one month, on June 18th. If you buy the book now you save over $4.00 off the list price.
Here are some grain-free muffin recipes from other bloggers: