Lemon Poppy Seed Muffins

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
18mini muffins
Print Recipe
Instructions
  1. In a medium bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, blend together eggs, agave, oil and lemon zest
  3. Blend dry ingredients into wet
  4. Fold in poppy seeds
  5. Spoon 1 tablespoon of batter into each greased mini muffin cup
  6. Bake at 350°F for 8 to 10 minutes
  7. Cool and serve

For the bible on baking with coconut flour, see Bruce Fife’s Cooking with Coconut Flour. He is the master when it comes to baking with this very healthy, reasonably priced ingredient!

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!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

128 responses to “Lemon Poppy Seed Muffins”

  1. 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!

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