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!
Maggie says
Just made these…wow, so yum! I made these with some minor substitutions. I used 1/2 tsp lemon extract instead of the lemon zest. I don’t usually have whole lemons on hand. Also subbed the agave for honey and the grapeseed for almond oil. I fought the urge to add more coconut flour and cooked mine for 12 minutes. These probably browned a bit more than I would have liked, but they didn’t look done at 10 minutes. I will try again and take them out at 10 minutes. Also…here is the nutritional content for 21 mini muffins (I did not get 24 muffins from my recipe). Cal. 56, Fat 4.8, Carb 4.3, Fiber 0.6, Pro 1.3
Thanks Elana!
J says
I had to make a couple of changes because I didn’t have all the ingredients and I’m also on the candida diet.
I substituted nectar agave with xylitol, and grapeseed oil with almond oil. I didn’t have poppy seeds on hands so I put shia seeds instead.
The muffins came out great! They tasted great and they were really soft. I love this recipe and will be making more soon.
Rodica says
Just made this recipe, lovely. I am not a fun of agave syrup, so I used Coconut nectar. Turned out great.
Thank you for sharing.
Federica says
Just made these as well and they are delicious! I made some substitutions: instead of agave I used 1/2t green stevia and 1/4C of lemon juice from the “zested” lemon and filled the rest with water. I also used extra virgin olive oil instead of grape-seed oil because I didn’t have it. I baked them for about 12 minutes. Very tasty!
Kathy says
I made these muffins this morning with a few modifications. I used 1/3 cup of xylitol and added 2 T. of water to replace the agave nectar. I also used palm oil rather than grapeseed oil. I also baked them in regular size muffin tins (made 6) for 16 minutes. The texture was very good. I think they could have a little more lemon flavor, so I think I may substitute one of the tablespoons of water for lemon juice next time. Thank you so much for your recipes! So far, everthing I have tried has turned out well!
No Sarah says
These are fantastic- thank you for sharing the recipe :)
Kelsey says
Just made these muffins. I did not have grapeseed oil on hand so I used light tasting olive oil out of necessity. I also had to make my own coconut flour as it is nearly impossible to locate in my town in Scotland, unless purchased online. I used desiccated coconut and pulverized it. I normally use the coconut flour from Bob’s Red Mill. The batter was very thin so I had to add some GF flour to thicken it up a bit. Actually worked out well but I want to try this with Bob’s flour when I get ahold of it. I suspect that using that flour would work perfectly. The trick is to let the batter sit for a bit so the coconut flour can soak up some of the liquid. Also used half agave and half honey because I ran out of agave. They taste great!
Melanie says
Tried these with xylitol to be on the totally healthy side and added some milk. Awesome!
Jessica says
Just made these lovely little muffins. Only substituted coconut oil w/grapeseed oil. Luscious!
Janet D. says
I’ve made these twice now and they are delicious!!! I did add 1/2 tsp. lemon extract (I put it in with the agave to equal 1/4 C so I wouldn’t change the amount of liquids) because my family really, really loves lemon.