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!
Lee says
I don’t have grape seed oil on hand. Are there substitutes for grapeseed oil which I can use for this delicious sounding recipe?
Thank you, Lee
savannah says
I just made this recipe two days ago and I swear it said mix in the food processor. I also used honey instead of agave. I can’t remember if I used veggie shortening or oil last time. I doubled the batch tonight and they were super runny….any ideas why? Thank you for the great recipe!!
Kathy says
Elana (or anyone with knowledge of this), I do not have grapeseed oil. I was wondering if I could sub in coconut oil or another type?
Rowan says
I am so thankful to find you ! I have had symptoms of MS that have not been diagnosed because of my B12 deficiency being so severe they think it is just the b12 /d3 def. I want to thank you.
My daughter has a gluten allergy, we both have a guar gum amaranth allergy among other intolerance problems. With it being hard for me to concentrate and focus some days you just helped me be able to go grain free along with other foods removed! I am off to buy a book! But my daughter can use this page to help us meal plan! You are wonderful!
Everything looks great! Any suggestion for replacing Stevie in your recipes? ?
Thank you again!
Amy says
I just made these (they are in the oven now). They look great, and I am fairly certain they are going to taste good too, but how do they make 24? I made the littlest muffins (less than 1 TB each) and only got 15 out of the recipe. I am curious if this was just an error of if my coconut flour didn’t expand as much as it should have? I know it does expand when liquid is added.
Deborah Wilson says
We love these little muffins so much that I came up with a cake based on them:
1/2 c. coconut flr., 1 c. Almond flr., 1/2 tsp. salt, 1/2 tsp. baking soda, 1/2 tsp. Truvia, 4 eggs, 1/4 c. melted coconut oil, juice of 1/2 lemon, 1/4 c. raw honey.
Mix all dry ingred’s in med. bowl.
Beat eggs in a food processor. Add the rest of the wet ingred’s. and blend well.
Add the dry ingred’s to the wet and blend well.
Stir in poppy seeds by hand.
Pour into well greased 8″ or 9″ cake pan.
Bake 15-20 at 350F or until golden in colour and springy to the touch.
Thanks so much Elana for all your fabulous recipes. You are such an inspiration!
Faith D says
LOVE THESE! I added a tbps of Lemon extract and used flax-egg substitute, then they came out a little too moist in the center but OMG they were sooo delicious! Thanks so much!
Kristina says
I love your recipes! Do you have any suggestions for baking without agave nectar? Can I simply omit it from the recipes? Thanks!
Mai says
I just made these and they were delicious! I used melted coconut oil instead of grape seed oil as I didn’t have any, and they only made 9 cupcake sized muffins BUT otherwise a huge success everyone loved them! Thanks again for a great recipe!
Noelle says
Hi
Was thinking if butter could be used instead of grapeseed oil .and how much ?