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
Karin, Great photos, thanks for posting them. Yes, I agree, coconut flour is a keeper!
Karin says
Hi Elana,
I tried these muffins this morning, with a few modifications, due to the supplies I have as well as my love of experimentation. They came out great! This was my first time using coconut flour, and it definitely won’t be the last. I posted a couple of photos of my muffins to your flickr group, along with a link to my blog post explaining the modifications. Thanks for sharing your recipes, I know how much effort goes into working and reworking a recipe until it is just right :)
Elana says
Hi Again Marian, I’m so glad you liked these and your changes to the recipe sound delicious!
Marian says
I made these today and my son, whose fiancee has celiac disease, is so excited to share them with her. He left a little while ago with a ziploc bag full. I didn’t tell him before he tasted them that they were GF…and he and his buddy both exclaimed how yummy they were! I’m glad I doubled the recipe. I added some Quest protein powder (sweetened with stevia) as well as the juice of the lemon. They are delicious! Thank you so much.
elana says
Stuff -Thanks, these are a fave of mine too!
Carin R -You’re very welcome.
Carin G -I haven’t had this experience with this recipe or my others utilizing coconut flour, it is a bit more springy, though not rubbery. I doubt it’s the Australian factor, though am wondering about ingredients –what brand of coconut flour are you using, maybe there’s a difference in that. If you give me more info, I would love to help you. Thanks for posting your comment!
Carin says
Hi, I've made these and found them to be a bit rubbery and very oily. Maybe it's the Australian air..Any suggestions anyone?
Carin says
I just made these this morning and they were wonderful! Thanks so much! Can't wait to try the carrot ones.
StuffcooksWant says
I just pulled these out of the oven and let me say, these are fantastic. I think I could eat about 10 mini muffins right now. (I only ate 3 so far though.) These are the closest thing I have tasted to "real" muffins, no odd garbanzo bean flour taste or anything. LOVE them. Thank you so much… I really thought I'd never have baked goods again. Next time I make them, maybe tomorrow, I will add a bit more zest and some lemon juice. We love the lemons in our house. Thank you, thank you, thank you!
Elana says
Hi Charlotte, I use baking soda in just about all of my coconut flour recipes and have not encountered this issue; sorry I can't be of more help.
Charlotte says
I noticed you had mentioned Bruce Fife’s book on baking with Coconut Flour. Most if not all of his baked goods require baking powder. When I substitute baking soda there is a greenish tinge and an awkward ammonia like odor to the baked goods. How do you adjust this? I’m thinking half the amount of baking soda to the baking powder?
bob says
You could make your own!
http://www.thespunkycoconut.com/2010/01/how-to-make-your-own-grain-free-corn.html
Ever since I found out about this, I was itching to try it. Once the tub of baking powder ran out, I made my own, refilling it. I haven’t bought any since! I also love that it is adaptable to each person’s dietary needs/cupboard contents = )