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!
Lauren B says
Hi Elana, the muffins look wonderful. Will have to look for some poppy seeds and try these out for a friend who really enjoys this flavor. I just posted some banana nut muffins with coconut flour. It’s so cool that you use this ingredient frequently too! The more attention we can bring to it, the better.
Jenni C says
Elana,
I made your wonderful little lemon poppy seed muffins and they were devoured…and I mean devoured by my kids! Since your post on Raw Tapioca using chia seeds I have become addicted to experimenting with it. I had read online that you can replace eggs with chia so just for fun I tried it. I read that you can replace 2 eggs with 1/2 C. of chia gel (Chia gel made with 2C water 1/3 C chia let set for 20-30 min until thick). The first batch I replaced 2 of the eggs with chia gel and they turned out very yummy just a tad wet. So for the next batch, I decided to try replacing the oil with chia gel. I made the recipe with all of the eggs and replaced the oil with 1/4 C chia gel and I am happy to say they turned out great. I always add the wet ingredients into my BlendTec blender and this breaks up the chia too.
Thank you again for all of you wonderful recipes!
gfe--gluten free easily says
What gorgeous muffins! I am sure they are as delicious as they are beautiful. Since I found out I had an issue with coconut oil, I suspect I will with coconut flour, too. But, I want to find out for sure because I’d love to cook with coconut flour for the health benefits AND taste.
Shirley
Meagan says
Oh, Elena. Thank you so much for posting this recipe! Lemon-poppy seed muffins are my favorite, and I have been looking and thinking about a gluten free version ever since I’ve been gluten free. I have found it here! I love coconut flour. Your recipes are amazing. I never have to substitute anything, (I do use coconut oil or olive oil instead of grapeseed). You are truly a baker after my own heart!
pigpigscorner says
Coconut flour is new to me! They look really delicious!
thepinkpeppercorn says
Delicious!!! I’m a lemon poppy seed “nut”!
VeggieGirl says
You had me at gluten-free – perfect!! :-)
yaelian says
These muffins look lovely! I don’t think we have coconut flour here but do you think that I will receive similar results with dry coconut flakes that are finely ground?
Y says
These look great, and so moist! I saw coconut flour on sale recently, and would to give this a go.
cdecocina says
Elana, this looks wonderful! I recently made poppy seed bread (gluten free) and I loved it. I think that this might be delicious.
The only thing is that grapeseed oil is imposible to find in Spain, I will try to replace it by non-hydrogenated margarine.
If I do it, I will tell you about the result. Thanks a lot!