Sunday, March 4, 2012

Paleo Lemon Poppy Seed Muffins

My daughter is obsessed with all things lemon, and requested we make muffins together this morning. I turned to one of my all-time favorite lemon poppy seed recipes, courtesy of Elana's Pantry. As written the recipe is gluten-free and dairy-free, but I did alter the sweetener and oil choices.




The recipe as written is designed to make mini muffins. I doubled the amount and made larger ones (in our cutesy flower and rabbit silicone muffin molds), so my baking time was between 15-20 minutes.

 


Paleo Lemon Poppy Seed Muffins

1/4 cup coconut flour
1/4 tsp. salt
1/4 tsp. baking soda
3 eggs
1/4 cup raw honey
1/4 cup olive oil
1 tbs. lemon zest
1 tbs. poppy seeds

Preheat oven to 350. Combine flour, salt and baking soda in a medium bowl. In a large bowl mix eggs through lemon zest. Add dry ingredients to wet, stirring to blend well and remove any lumps. Fold in poppy seeds. Fill muffin cups 3/4 full and bake for 8-10 minutes.


6 comments:

  1. These are excellent! My husband, who is VERY reluctantly following me on this paleo journey, was in heaven. Thank you for posting this!

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  2. I'm so glad you liked them! And I can relate to having a significant other more than a little reluctant... mine has NO problem eating my Paleo treats though ;)

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  3. Which type of olive oil do you use, because I'm afraid you might taste that?

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    1. YOXOMO,
      When I bake with olive oil I use light tasting olive oil. The bottle will specifically say that. If you can find extra virgin extra light tasting olive oil that would be even better. Hope that helps!

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