Lemon Poppy Seed Muffins

bonbons&muffinsDSC_0521_11540DSC_0521Newly gluten-free? Eager to introduce healthier treats to sugar-addicted kids or have a reluctant partner following you down the Paleo path? This light and fluffy breakfast food or after school snack from elanaspantry.com scores on all three counts. High in fiber and protein, it contains no refined grains or sugars but is a sweet treat indeed! 

Lemon Poppy Seed Muffins

  • ¼ cup coconut flour 
  • ¼ tsp. sea salt 
  • ¼ teaspoon baking soda
  • 3 eggs
  • ¼ cup or raw honey
  • ¼ cup grapeseed oil  
  • 1 Tbsp. lemon zest
  • 1 Tbsp. poppy seeds

Preparation 

Preheat oven to 350. 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° for 8 to 10 minutes. Cool and serve. Makes about 18 mini-muffins. 

 

 

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