We will be making these gluten free lemon poppy seed muffins at my class on March 17th at the Culinary School of the Rockies. I am sharing the recipe here for those of you that won’t be able to make it.
This is my mother-in-law’s favorite little muffin. When she came out to visit, I baked a batch and sent them with her so she would have sustenance for the plane ride home.
I like these muffins because they are not only light and fluffy, they are also high in protein and fiber and lower in sugars than the average muffin. Make that much lower in sugars. They are quite a refreshing treat and I hope you like them as much as my mother-in-law does.
For the bible on baking with coconut flour, see Bruce Fife’s Cooking with Coconut Flour
In other news, Heidi from 101Cookbooks.com has created a new search engine for recipes made primarily from minimally-processed, natural, sustainable, whole foods. It’s called Super Natural Recipe Search and it looks mighty good. I highly recommend checking it out!
Comments
130 responses to “Lemon Poppy Seed Muffins”
Just made these…really good!!! I subbed Stevie for the agave nectar. Yummm
Thanks Karen!
These are wonderful! Super quick too. I also made some subs based on what I had on hand: avocado oil, maple syrup and omitted the poppy seeds. These will be a go-to for SURE! I’m excited to try other variations in the future!
Vittoria, thanks for letting me know these are now your go-to muffins!
These are wonderful! My whole family enjoyed them. Thanks!
LeAnne, thanks for letting me know your whole family enjoyed these muffins!
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