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!
Bethany says
Thank you Elana for the wonderful recipe! I absolutely LOVE these little muffins! My gluten-eating non-health-food-loving family thought they tasted great too! =) I added lemon juice like Christiane did + a tiny bit more coconut flour. I really appreciate delicious and nutritious gluten free recipes. Keep up the good work!
Rebecca W says
I loved this recipe! It came our perfectly and even my father-in-law and husband approved (tough critics of my gluten-free creations). However- I am going crazy trying to find the perfect egg substitute for this recipe for my grandmother. Any new suggestions anyone? :)
Linda says
OOPS _ I mistakenly thought it was almond flour, and that’s why the measurement didn’t make sense. Sorry!
Linda says
I am going to make these, but is the 1/4 c of flour the correct measurement? How do you get 24 mini muffins using only 1/4 c of almond flour?
Thanks
elana says
Great substitution ideas everyone -per those sub questions feel free to experiment.
GloriE -Awww, that is so cute!
GloriE says
Made these “lemolicious” treats for Griffen today and they were a big hit. He wanted to know why there was dirt inside them – then I showed him the poppy seed bottle! Always enjoy your treats – thanks for the great ideas!
Glorie and Griffen
Hannah says
Elana,
We have no dietary sensitivities, but that doesn’t stop me from trying your amazing recipes!
These muffins were perfect; perfect consistency, perfect level of sweet and perfect flavor! (They were devoured within minutes!)
I am hosting a brunch this weekend and I am adding your almond butter blondies as well as (at least) a double batch of these muffins. Thank you for your wonderful recipes!
april says
these turned out amazing! i just loved the flavor!!!
wendy says
thanks for the great recipe! they were DELISH! even our “no sweet tooth” guest had 2. i subbed butter for oil and added a teaspoon of lemon juice (in addition to the zest of 2 lemons). love your recipes – coconut flour and almond flour are amazing.
~M says
I made these excellent muffins this past weekend at my parents. We all enjoyed them, but next time I want to up the lemon flavor…do you recommend I double the lemon zest or add some Flavororganics lemon extract (and if so, how much)?
Also, I made these in a 12-cup regular muffin pan and they turned out really short. I think next time I am going to have to double the recipe.
Keep the fabulous recipes coming!