Remember these bad boys I made recently? Remember how I told you to experiment with yummy flavors? Well I did. And not that I made anything unique, but I did hit the yummy factor. This classic combo of lemon and poppyseeds comes together perfectly.
While photographing, I’m pretty sure I ate at least three, and I also ate quite a few AS SOON AS they came out of the oven. I’ve definitely eaten more than I can count since I made them 30 minutes ago. But hey, they’re mini, don’t judge me. I dare you to make them right now and not eat at least 5 hot out of the oven. Switch that. Double dog dare.
LEMON POPPYSEED MUFFINS (Gluten/Grain Free)
Makes 12 muffins or 44 mini muffinsIngredients 3/4 cup coconut flour* 1/2 tsp baking soda 1/2 tsp baking powder 1/4 tsp sea salt 6 eggs 1 cup coconut milk (full fat, not light)* 1/2 cup coconut oil, melted (plus more for greasing the pan)* 1/2 cup raw honey 5 tbsp fresh lemon juice zest from 2 medium lemons 2 tbsp poppyseeds
1 tbsp vanilla extractPreparation
Preheat oven to 350F and bring all ingredients as close to room temperature as possible.
In a small bowl, combine coconut flour, baking soda, baking powder and sea salt, set aside. In a medium bowl, beat eggs with coconut milk, coconut oil, honey, lemon juice, lemon zest and vanilla extract. Add dry ingredients to wet and mix until well combined. Fold in poppyseeds.
Spoon batter into greased muffin or mini muffin pans until full. Bake muffins for 25-30 minutes or 18-20 for mini muffins. Allow to cool before stuffing your face.
Store in an airtight container in the fridge. If there are any left to store.
*Tiffany Lane Handmade is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.