Gluten Free Lemon Poppy Seed Muffins
These muffins were born on the Comfy Belly blog and turned out better than I expected. The recipe makes about eight muffins and only uses 1/2 cup of coconut flour. That’s not the type of muffin I normally bake! Coconut flour does not come from a grain, which makes these little babies gluten-free.
Remember, coconut flour sucks liquid up, so measure correctly! I was a little short on coconut oil, so I added a tiny bit of applesauce to make up for the missing fat. After the last stir, I still thought the batter looked dry and I added about a tablespoon of half and half and a tablespoon of lemon juice. You could probably just use extra lemon juice or water if you wanted to skip any dairy.
LEMON POPPY SEED MUFFINS (USING COCONUT FLOUR)
Ingredients (makes about 8 regular-size muffins)
- 1/2 cup of coconut flour
- 1/2 teaspoon of sea salt
- 1/4 teaspoon of baking soda
- 4 eggs
- 1/3 cup of oil (I used melted coconut butter and a touch of applesauce)
- 1/2 cup of honey (I mixed honey and agave nectar)
- 1 tablespoon of vanilla
- 1 tablespoon of poppy seeds
- 1 tablespoon of lemon zest (about one medium lemon)
- Preheat your oven to 350 degrees F.
- Combine all the dry ingredients in a bowl and blend well.
- Add the eggs, oil, honey and vanilla to the dry mixture and blend very well. I use a mixer.
- Add the vanilla, lemon zest, and poppy seeds and blend well. I prefer to grate the lemon directly over the mixing bowl (and estimate a tablespoon).
- Add the batter to baking cups and bake. For mini-muffins, bake for about 12 minutes. For regular-size muffins, bake for about 20 minutes, or until a toothpick comes out clean and the top has browned a bit.
- Enjoy! Store for several days in a container at room temperature or in the refrigerator.
*I was able to eek out 12 muffins. Wish I could talk more, but I am off to a focus group on ice cream today. Mama’s gotta make the Benjamins!