Lemon Poppy Seed Muffins (Wheat free)

My daughter, Sarah found this muffin recipe on Elana’s Pantry and recommended them to me.  So glad she did.  They were really yummy on a cold winter morning this week!

INGREDIENTS:
¼ cup coconut flour
¼ teaspoon sea salt
¼ teaspoon baking soda
3 eggs
¼ cup agave nectar
¼ cup grape seed oil
1 tablespoon lemon zest
1 tablespoon poppy seeds

  1. In a medium bowl, combine coconut flour, salt and baking soda
  2. In a large bowl, blend together eggs, agave, oil and lemon zest
  3. Blend dry ingredients into wet
  4. Fold in poppy seeds
  5. Spoon 1 tablespoon of batter into each greased mini muffin cup
  6. Bake at 350° for 8 to 10 minutes
  7. Cool and serve
Makes about about 24 mini-muffins
MY ADJUSTMENTS:
 I quadrupled the recipe because I was not using a mini muffin pan, but still only added 4 eggs in total.    I don’t like when it tastes “eggie”.  By  quadrupling the recipe it made 11 good sized muffins.  I didn’t use paper liners, I greased the muffin tin.  I used honey instead of agave and I used avocado oil instead of grape seed oil.    I imagine you could use any type of oil.  I baked them for 16 minutes on convection at 350.  Oh yum!

Gwyneth

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