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!
Anya says
Hi Elana.
Thanks allot for this recipe. My whole family loves it . We are all trying to go paleo so this is going to be a great treat.
Ashley Vaughan says
Elana,
These are the best gluten free muffins that I have baked so far! My boyfriend gave them an A+ he said these were the best tasting ones. Thank you for the great recipe!
Sasha York says
Since eating grain-free I’ve been in a muffin rut. While I like almond flour in, say cookies, I just can’t get with purely nutty almond flour muffins. Today I tried these and they are incredible! *cries* :) I would not have expected the coconut flour to put on game like this! Thank you so much for sharing this recipe! :)
Stephanie says
Just made these, super easy and super yummy tasting!! Does anyone know how many calories for one mini muffin??
Thanks so much, this makes me want to try more of your recipes now :)
Randi says
Made these this morning! They were great and not dry like some coconut based muffins. I used 1T of honey instead of agave. It was sweet enough for us. Will make this one again and again! Also, I only got 16 mini muffins out of the batter.
Morgan says
Hi there,
I just made these and, well, they’re really eggy. Are they supposed to be like that, or did I mess it up? If they are supposed to be eggy, then can I add more coconut to make them more like bread? Thanks!
Mel says
Love these- so light and fluffy and completely delicious. I went for a lower-carb version by only using 2T of sweetener and adding 1/2 t of stevia. I thought they turned out perfectly sweet and tart and will be making them again (and again, and again). If anyone is interested – I did make them in a full-size muffin tin and it made 5. Though I like to fill mine pretty full, so I bet you could stretch it into 6.
Sara says
I saw you wrote something about being in the middle of chanukah when someone asked you for a christmas recipe. Right now it’s the middle of passover…and your recipes are Lot more sophisticated than many of the passover recipes I’ve seen… Could you invent any passover breakfast recipes?
Raewyn says
Just baked these and they are delicious.
Subbed grapeseed oil with coconut oil
Honey instead of agave
Finely chopped dark chocolate instead of poppy seeds.
Tsp of lemon extract instead of lemon zest.
Amazing.
Thank you so much Elana!
Kay says
I just made these, Elana! These were a big hit!!
Thanks very much for sharing them!
– Kay