I’ll be teaching a class on March 17th at the Culinary School of the Rockies where we’ll make these gluten-free lemon poppy seed mini muffins. If you can’t attend, here’s the recipe so you can try them at home.
This recipe comes from my mother-in-law, who loves these small muffins. When she visited recently I baked a batch and sent some home with her so she’d have a tasty snack for the plane ride.
I enjoy these muffins because they’re light and fluffy, yet higher in protein and fiber and much lower in sugar than most muffins. They make a refreshing, not-too-sweet treat, and I hope you enjoy them as much as she does.
Lemon Poppy Seed Muffins
Ingredients
- ¼ cup coconut flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- 3 large eggs
- ¼ cup agave nectar (or preferred liquid sweetener)
- ¼ cup grapeseed oil (or neutral oil)
- 1 tablespoon lemon zest (about 1 lemon)
- 1 tablespoon poppy seeds
Instructions
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Preheat the oven to 350°F (175°C). Grease a mini muffin tin or line it with mini liners.
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In a medium bowl, whisk together the coconut flour, sea salt, and baking soda until evenly combined.
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In a separate large bowl, beat the eggs with the agave nectar, oil, and lemon zest until smooth.
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Add the dry ingredients to the wet and stir until well combined. The batter will thicken as coconut flour absorbs moisture—this is expected.
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Fold in the poppy seeds.
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Spoon about 1 tablespoon of batter into each mini muffin cup, filling evenly.
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Bake for 8–10 minutes, until the tops are set and a toothpick inserted into the center comes out clean. Remove from oven and let cool before serving.
Equipment
For an in-depth guide to baking with coconut flour, Bruce Fife’s book Cooking with Coconut Flour is a useful resource for tips and conversions when working with this ingredient.
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