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New muffin recipe time! My kids love muffins. After a while, they get tired of eggs for breakfast and are always excited for muffins. And they love them at all times of the day. They make a great snack mid-morning, after school, or after sports. Apple cinnamon muffins are a fall favorite, but when spring rolls around, I’m always in the mood for something a bit brighter. These lemon poppy seed muffins fit the bill.
Coconut Flour Lemon Poppy Seed Muffins
I tend to use coconut flour for all my muffin recipes. We don’t use a lot of grains in our house, so coconut flour is my go-to. The muffins are always a little denser than muffins made with traditional flour, but coconut flour still bakes up into a nice soft muffin.
One thing to keep in mind is that coconut flour acts like a sponge. It’ll gradually soak up the moisture in the batter, so you have to give it time to work. Don’t immediately freak out if the batter seems all wrong. Give the coconut flour a few minutes to work, and then give it another stir. If the batter still seems too wet, add a couple of tablespoons more coconut flour and wait again. If it seems too dry, add a splash of milk and stir.
Bright, Fresh, Zingy Lemons!
Lemon is one of my favorite flavors. I like it so well that I sometimes drink warm lemon water in the morning instead of coffee. However, I also use lemons in a lot of the food I make. I will frequently use lemon alongside garlic, another favorite in our family.
Some of my favorite ways to use lemon juice are:
More frequently than I use lemon juice, I use the peel of the lemon. I whip out my Microplane (one of the handiest kitchen tools ever) and finely grate just the peel–also called zest– into whatever I’m making. The peels of citrus fruits contain oil and pack a more citrusy punch than the juice does.
I use lemon zest in:
All this talk of lemons has made me hungry for a lemon meringue pie–maybe a Wellness Mama recipe of that is up next…
Coconut Flour Lemon Poppy Seed Muffin Recipe
A quick and easy grain-free muffin recipe with a nice zing of lemon.
Preheat the oven to 400°F.
Grease a muffin tin.
In a medium bowl, whisk together the coconut flour, baking soda, lemon zest, poppy seeds, and salt.
In another bowl, whisk together the eggs, honey, melted coconut oil, and lemon juice.
Make a well in the center of the coconut flour mixture and pour in the egg mixture.
Stir to combine.
Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
Divide the batter between the wells of the muffin tin.
Bake in the preheated oven for 15-18 minutes or until lightly browned around the edges and set in the middle.
Brands of coconut flour vary in their absorption power – if your muffin batter seems too wet, add a little coconut flour. If it seems too dry, add a splash of milk.
Serving: 1muffinCalories: 131kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 68mgSodium: 181mgPotassium: 46mgFiber: 3gSugar: 8gVitamin A: 99IUVitamin C: 2mgCalcium: 33mgIron: 1mg
Will you try lemon poppy seed muffins? What’s your favorite muffin flavor?