Gluten Free Meyer Lemon Poppy Seed Muffins

Posted by on Mar 2, 2013 in Snacks | 0 comments

Gluten Free Meyer Lemon Poppy Seed Muffins

I’ve said before that I am not great at baking.  I LOVE to cook, but baking is a whole different game.  It took me three times to get this recipe right. The first two times I ended up with “muffins” that wouldn’t come out of the muffin tin, so I mushed up the “muffin” into a ball and ate them like that, classy, I know.

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I was SO happy to get this recipe right.  I honestly thought that Meyer Lemons were going to go out of season and I would have to wait a whole year to try them again.  Thankfully the third time is a charm.  If you can’t find Meyer Lemons, you can certainly use regular lemons.  I used coconut flour as the base.  I have to say I’m really weird about the flavoring of coconut in certain dishes, I don’t always love the flavor.  With the poppy seeds, lemon, and the vanilla, these muffins don’t taste like coconut at all, so if your not a fan of it don’t hesitate to try these, you won’t even notice the flavor(Candy I’m talking to you).

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Ingredients:

  • 1/2 cup coconut flour
  • 1 tsp. baking soda
  • 1/2 tsp vanilla extract
  • pinch of sea salt
  • 4 eggs
  • 1/2 cup almond milk
  • 1/4 cup raw agave or maple syrup
  • 1/4 cup grape seed oil
  • 1 tbsp poppy seeds
  • lemon zest from two Meyer Lemons, or zest from one regular lemon

Preparation:

  1. Preheat the oven 350F
  2. Add the coconut flour, baking soda, and sea salt into a large mixing bowl
  3. Mix eggs, almond milk, vanilla extract, agave, and grape seed oil into a separate mixing bowl, mix all ingredients together.
  4. Add the wet mixture to the dry mixture and mix thoroughly.  Fold in lemon zest and poppy seeds.
  5. Spray muffin tins with nonstick spray, and fill tins about 1/2 full.  Put it in the oven for 20-25 minutes, or until golden on the edges.

Makes six muffins

 

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