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
- 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
- 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
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!
Hi, is there a good egg substitute you would recommend? These look delicious!
Diane, I haven’t tried that so not sure. Here’s a link to my Egg-Free Recipes page for you:
I just made these. I was surprised how much they rose while baking. They were wonderful and came together so quickly!! These would be perfect for a tea party.
Molly, thanks for letting me know these were wonderful!
Angeliki Kostaki says
very nice recipy!! 10 stars!! i used sunflower oil instead and a used a small bake tin for mine :)
after 20 mins cake was perfect!!
By far the best recipe, close to ”real” muffins
I am checking your blog after a while. You’ve added so many new yummy recipes…printing so many right now :) I know what will go in lunch boxes for the next week atleast =D Thank you!!!
These are delicious! The only trouble I had was the baking time. It was more like 30-40 minutes before they were done. We even made sure that the oven was up to temperature! And it made 8small muffins. But a keeper for sure?
this happened to me too- however they are terrific little cakes!
Rachel, this happens when regular sized muffins are made rather than mini-muffins as indicated in the recipe. So glad to hear these are terrific! We love them too :-)
I’ve made this recipe a number of times, one of my families favorites! Last night I wanted to make them but didn’t have any grapeseed oil, so I substituted avocado oil…perfect! It was always a great muffin but it had an odd flavor(could be the brand of grapeseed I used) but with the avacado oil there was no issue, it let the lemon shine through! Thanks for all the great recipes, we love them=)
Would this recipe still work without the agave? We can’t have any added sweeteners.
They will probably work fine if you sub organic lemon juice for the agave. You could then make a coconut cream spread sweetened with stevia to go on them.
Hop this helps,
these are absolutely delicious. i would even add more lemon zest.
instead of grapeseed oil i used half coconut oil and half olive oil, instead of agave i used honey.
turned out awesome!
how can i substitute a potato flour, tapioca flour or rice flour for the coconut flour in recipes?
Unfortunately, you’ll really be hard pressed to find a sub for coconut flour. It’s very unique in texture and how it bakes. Any subs will severely alter Elana’s recipe. Those flours you mentioned cannot be used on their own. The potato and tapioca are starches and the rice always needs to be accompanied by a starch or other gf flour. Be careful about using too much rice flour. It’s generally full of lots of toxic heavy metals and even though it’s gf can be very hard on the gut. Elana’s recipes are all grain free to be gut supportive. If you do choose to use rice flour, make sure it is sprouted for better nutrient absorption and less havoc on the gut. Make sure it is from rice grown in the USA to avoid those heavy metals. Can you do almond flour? Elana recommends Honeyville brand. We like it a lot. Try 1/2 cup almond flour for this recipe with 1/4 cup of your tapioca flour. You may need to increase your liquid a bit.
Hope this helps,
Finally a paleo muffin recipe that actually works! I made these last night and they are amazing! I’ve tried sooooo many paleo muffin recipes & they were all disgusting to say the least. These on the other hand are tasty, fluffy, light & melt in your mouth delicious!!!
*I used rice malt syrup instead of agave syrup because that’s all I had in the cupboard
* I also added a tablespoon of fresh lemon juice as well as the rind