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.
Lemon Poppy Seed Muffins
Ingredients
- ¼ cup coconut flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 3 large eggs
- ¼ cup agave nectar
- ¼ cup grapeseed oil
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
Instructions
- In a medium bowl, combine coconut flour, salt and baking soda
- In a large bowl, blend together eggs, agave, oil and lemon zest
- Blend dry ingredients into wet
- Fold in poppy seeds
- Spoon 1 tablespoon of batter into each greased mini muffin cup
- Bake at 350°F for 8 to 10 minutes
- Cool and serve
Equipment
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!
Laura says
let me know what you think i could replace the eggs with–these look SO good! but my son is egg allergic!
Lisa Stafford says
I would use freshly ground flax seeds with water added. Let sit and thicken then add in.
Skylar says
About 1/4 cup flaxseed meal/water mixture = 1 egg
Risa says
We use one small banana for one egg in almost every recipe. Cookies, pancakes, brownies..so far so good. I am learning about chia seed gel now.
bob says
Chia seed gel is good as an egg replacer in my experience (for recipes with flour, not almond meal etc.), but psyllium husk powder appears to be even better! Kelly over at http://www.thespunkycoconut.com has been using it more and more lately. Everything I’ve made with it turns out great!
Teresa says
1 tbsp flaxseed meal and 3 tbsp water is a good substitute for an egg.
I tried this recipe using 2 eggs and the flaxseed substitute for one. Use all or part lemon juice for the water for more yummy lemon flavor!
alex says
I have made your cupcakes (far too often) with great success and am going to try these.
Do you think Chia seeds would work instead of poppy? I have been on a chia kick the last month!
Hayley says
Lemon poppyseed have always been a favorite of mine, and these looks incredible. Thanks for sharing!
Judy says
I’m a huge fan of cooking with coconut!
I use dessicated coconut in many of my recipes. It’s unsulfited and keeps my baked goods light.
A favorite is my hiking muffin recipe loaded with protein used for 20 miles and thousands of elevation feet gain days. That’s my take everywhere, can rely on, no sulfites, no gluten, recipe I can count on.
Susan says
These look sooooo good! Why can’t I reach through the screen and grab them! *cries* :)
Meagan says
Elana,
I love poppy seed muffins…I really love Almond Poppy Seed…I do have some pure almond oil/flavor. Is that something you would use?
Thanks, Meagan
mandy says
I just typed “brownie” into the super natural recipe search – so great and so easy!! thanks for the heads up Elana!
Emily says
Mmm!! Elana you are making me very jealous of the people who get to take your cooking class! I will have to experiment with this recipe and see if I can come up with something that will still taste good to replace the eggs.
Hope your weekend is fab-o-lous!
Alisa - Go Dairy Free says
Amazing they turn out so bready looking with so little flour!
Ali (Whole Life Nutrition) says
These look wonderful Elana! I have yet to experiment with coconut flour, I need to do that. Lemon Poppy seed bread/muffins is a favorite of mine. I make tea loaves, agave sweetened, using brown rice flour/sorghum flour – vegan. They are yummy. Since I don’t use eggs and thus no yellow color I use turmeric to color the bread.
Thanks! -Ali :)