This recipe is a recreation of the lemon poppyseed muffin made with coconut flour. They are indescribably good. The lemon juice cuts the slight coconut flavor from the flour so you really don’t taste it at all – not that I mind the coconut flavor, but it’s nice to be able to mask it if you want to.
You simply must try them as they are so very easy to make. Let me know what you think!
Grain Free Lemon Poppyseed Muffins
1/4 cup coconut flour (sources)
4 pastured, local eggs
1/4 cup local honey of choice (sources)
1/4 cup expeller pressed coconut oil or butter (sources)
1/4 tsp sea salt (sources)
1/4 tsp baking soda (sources)
1 TBL poppy seeds (sources)
1-3 TBL fresh lemon juice (adjust based on how lemony you want the muffins to taste)
Soften coconut oil or butter and blend all ingredients together in a bowl until smooth. Bake at 350F for about 10-12 minutes. Makes about 20 mini muffins.
Sarah, The Healthy Home Economist
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