Description
These Coconut Flour Lemon Poppy Seed Muffins are a healthy, grain-free treat packed with flavor.
Ingredients
Scale
- 1 cup coconut flour
- 1/2 cup honey or maple syrup
- 1/2 cup coconut oil, melted
- 4 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 cup poppy seeds
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix coconut flour, baking soda, and salt.
- In another bowl, whisk eggs, honey, melted coconut oil, lemon juice, and lemon zest.
- Combine the wet and dry ingredients until well mixed.
- Fold in the poppy seeds.
- Pour the batter into a lined muffin tin.
- Bake for 20-25 minutes until golden and a toothpick comes out clean.
- Let cool before serving.
Notes
- Store in an airtight container for up to 5 days.
- Can substitute honey with maple syrup for a vegan option.
- Adjust sweetness to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Coconut Flour Lemon Poppy Seed Muffins, Grain-Free, Paleo