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!
Gail Hyatt says
My daughter made these for her family and gave me a sample. LOVED them!
5 stars! I might make them a bit more lemony though.
Janet D. says
I put 1/2 tsp. lemon extract in the 1/4 cup measuring cup before adding agave. It added a stronger lemon flavor than just using the zest.
Bri says
Oh! I forgot to add this tip! I made another batch without the lemon zest and poppy seeds and instead put about 1 tbsp of organic cocoa powder as well as about 1 tbsp of organic peanut butter! They were AWESOME! They tasted just like Reeses Peanut Butter cup muffin!
Bri says
Elana,
These were FANTASTIC! I subbed the agave nectar for 1/4 cup of erythritol (natural sweetener used in Stevia). I had friends try these and not be able to tell any difference at all! They were shocked when I revealed the truth about them being gluten and sugar free.
I do have an important question. I am blood type O and have somewhat of complications with some coconut products, mainly the flour. Will these come out as good if I substituted the flour for almond flour? The recipe was so fantastic that I am nervous to tweek it at all!
Aubrey says
I just baked these this morning, and seriously, THEY ARE LOVELY. Coconut flour has always dried out the moisture in just about anything I’d use it with, but this, this is a great recipe!
Willow says
I am always cooking these up for my family, and every loves them although they can all eat gluten. My mom is always begging me to bake some and even my 10-year-old brother devours them. The best part? They’re so easy to make! Thanks for the recipe. However, my friend and I usually add a little bit of lemon juice and a bit of vanilla to kick up the taste. Pure deliciousness.
Kelsey, at Happyolks says
This recipe totally surprised me. Just made them (with brown rice syrup instead of agave) and when I bit into them, the taste was nothing like I expected! They’re more savory then sweet. I love them though, definitely a nice departure from the typical lemon poppy seed baked good.
Heather says
I just made these coconut flour muffins, and they are wonderful. I added 6-8 wild blueberries to each before pouring the batter into the muffin pan and they added a nice flavor. So yummy and so healthy too! I was worried at first because the batter looked so soupy but I went with it and am glad I did…
Thanks!
Rebecca says
I just made these for my boys (ages 7 and 10). They loved them! I did substitue raw honey for the agave since we didn’t have that on hand. Thank you for the wonderful recipes… keep them coming.
Sarah says
Wow amazing! I can’t even believe they aren’t made with wheat flour! I must admit I thought that this time I was finally going to get a bad batch since I’ve been so successful with all the recipes i’ve tried. The batter was so runny I thought for sure I had done something wrong! but lo and behold they are perfect!! thanks so much for the great and SIMPLE recipes!
Colleen A. says
Hi Elena,
I have made a ridiculous amount of your muffin and loaf recipes and was just thinking about trying a lemon poppy seed loaf. Any suggestions on how to convert this into a loaf recipe? Or would the recipe work, as is, in a loaf pan?
Thank you for all your recipes. Anyone that I have tried has turned out and been amazing.
Take care!
Colleen