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!
elana says
colormepink -Amen sista. Couldn’t of said it better myself :-) I want my cake too!
Eva -I’m happy they were well received. Thank you for your hilarious anecdote!
Heal~Balance~Live -That’s great :-) Thanks!
Heal~Balance~Live says
I made these this morning, they were so delicious my kids ate them all and now I am going to make some more, for me.
Thanks, another great recipe Elana!
Eva says
These were great! I already made 2 batches and received thumbs up from everyone! We’ve eaten so many…its a good thing we don’t need any drug testing because the poppy seeds we consummed would get us in a heap of trouble! :P
colormepink says
Elana, what a gracious response to the post about your thought process for using agave syrup. Of course, any extra sugar in your diet that doesn’t come from unadulterated fruit is unadvisable to consume. We all have to make choices, some informed and some not, about the foods we choose to consume. I want to be as healthy as possible but I still want my cake too. Removing grains and refined sugar from my diet but occasional agave-sweetened treats make me happy- both gastrically and emotionally. In a world where I’m faced with lots of bad eating choices, I find this a good compromise. This is what attracted me to your blog, from what I read, you share the same ideas about balancing nutrition and pleasurable eating, because, if you don’t enjoy what you eat, what’s the point? I love your blog and look forward to your email updates, thank you for sharing your recipes and yourself.
elana says
Ali -Thank you :-) I think you will like using coconut flour a lot. Your recipes sound lovely.
Alisa -That’s the beauty of coconut flour!
Emily -If you do make these muffins and substitute something else for the eggs please be sure to let us know how they turn out :-)
mandy -You’re welcome! I think Heidi’s Super Natural Search Engine will be a boon to many people looking for natural, wholesome recipes.
Meagan -I have used pure almond extract in other recipes. Feel free to experiment with it in this one.
Susan -Don’t cry. Well, maybe just a little –out of happiness after you make and eat these scrumptious treats :-) Thanks.
Judy -That’s great! Your desiccated coconut recipes sounds yummy and VERY satisfying for those long hikes.
Hayley -Thanks a lot!
alex -I’m so happy you’ve been making and enjoying my recipes. I’m not sure if a chia seed substitution would work for the poppy seeds. Sounds like a nice afternoon experiment ;-) Thanks for your comment.
Laura -I think Jenni C may have answered your question in her comment. If not, please see my FAQ regarding ingredient substitutions. Thanks.
cdecocina -That is great; I love that you are already working on a plan to substitute something else for grapeseed oil. Thanks for your lovely comment and good luck!
Y -Thanks. I hope you enjoy these muffins. Please let us know how they turn out.
yaelian -That’s a tough one. I’m not sure. I’ve only used the coconut flour I’ve linked to in the recipe. Though another commenter here said they had tried that and it worked out just fine –seems like it’s worth an experiment.
VeggieGirl -You have me at every comment you post! Thanks :-)
thepinkpeppercorn -Thank you. You have some fantastic food photos on your blog.
pigpigscorner -It’s a great ingredient for treats like this. Thanks.
Meagan -You’re so very welcome. I think you will find that these will satisfy your lemon poppy seed muffin needs :-) Thanks for your sweet comment.
Shirley -Thanks! I hope you can rule out any issues you might have with coconut flour so that you can enjoy these muffins.
Jenni C -Great detective work on substituting those eggs! Thanks for your comment.
Lauren B -I couldn’t agree with you more. Thanks so much.
Kristin B – Good call on the adjustments!
Terry -Yes! I knew we’d get to the bottom of it. Your addition of fresh organic blueberries just made me want some of my own; thank you so much.
Anna – Thanks for your thoughtful and thought provoking comment.
Sue -I have not ever heard of such a thing as “removing pesticides.” Would that it were! That’s why I buy organic. That and a whole lot of other reasons.
Christianne -Thanks for your refreshing comment. Things were starting to getting a tad heavy in this section before you stopped by –I mean really, it’s only muffins and cupcakes we’re talking about here, not world peace. Important mission indeed, food blog soulmate, keep me posted! xoxo
Christianne says
HI Elana,
Quel coincedence… Just 30 minutes before this post arrived in my mailbox, I bought great looking lemons and poppy seeds at my health food store. They were just sitting there, waiting to be bought by me, I remember thinking instore. Since I never used poppy seeds with lemons before, I started to search the internet a little for some inspiration when I got home, just when I recieved your mail, food blog soulmate! Needless to say I headed to the kitchen straight away. I LOVED THEM!! Lemon is one of my favorite tastes, and the fluffiness of the muffin, with the touch of the poppy seeds are great and so tasty! I used the zest of 2 small lemons and included 2 tablespoons of lemonjuice as well. I cannot wait to share them with my beloved, but he is on a trip in Canada doing important business (buying chia seeds and stevia for me). O well. What needs to be done needs…
Thank you Elana for a fantastic recipe, AGAIN! As soon as the camera returns, i’ll post my yield of your inspiration on flickr. Hope you and your family are very well!
xox Christianne
Sue says
Hi,
These muffins look great. I am trying to find an organic lemon for the zest. If you use a regular lemon, how do you remove the pesticides? Oh, I am so eager to makes these. Thank you so much for the recipe.
Anna says
I like a lot of what I find on your website. But still, I’m quite puzzled by your use of agave syrup, with it’s high concentration of fructose.
I did find your FAQ answer about subbing honey for agave, and as a person with impaired glucose regulation, I completely understand the need to avoid BG spikes. But dumping refined and concentrated fructose on the liver? I’m at a loss to understand why you’d do that. I know of no other food (or food product) that has such a high content of refined fructose as agave syrup.
If you have the time, could you explain your thought process about not just choosing to use agave syrup as your sugar of choice, but for using it in so many recipes (implying frequent, regular consumption)? Have you considered instead simply reducing use of all concentrated sugars/sweeteners or just sticking to unrefined foods that are naturally sweet?
Terry says
Hi Elana,
I made just a small batch of the coconut frosting using the newly updated recipe and it turned out beautifully. Thanks for the tips. I think I needed to heat the milk and agave to a higher temp. I also made these delicious little muffins, and had a handful of fresh organic blueberries that needed to be used so I threw them in the mix. I love your site.
Kristin B says
Just made these muffins and they are delish! I made them regular size (since I don’t own a mini muffin pan) and increased the cooking time to around 17 minutes. Very good tasting and I love using agave instead of sugar. Thanks Elana!