Lemon Poppy Seed Muffins
 
Prep time
Cook time
Total time
 
This recipe makes 12 medium-sized muffins.
Author:
Ingredients
  • ½ cup coconut flour
  • 1 teaspoon baking powder (or baking soda works in this case too)
  • zest of two lemons
  • 2 teaspoons poppy seeds
  • ¼ teaspoon salt
  • ½ cup butter, softened to room temperature (or coconut oil for clean paleo)
  • ¼ cup local, raw honey
  • 6 eggs, at room temperature
  • ½ cup lemon juice (this was 2 small, juicy lemons for me)
Instructions
  1. Heat your oven to 325 F.
  2. Grease a 12-muffin tin or line it with muffin papers.
  3. In a medium bowl, combine the dry ingredients: coconut flour, baking powder, zest, poppy seeds, and salt. Use a whisk to incorporate and combine well. Set aside.
  4. Using a mixer or hand mixer, cream butter and honey together until light and fluffy.
  5. Add the eggs, one at a time allowing each to incorporate before adding the next.
  6. Add the lemon juice. Then turn the mixer to low and add in the dry ingredients.
  7. Scoop ¼ cup of the mixture per muffin into the prepared muffin tin.
  8. Bake for 30-35 minutes. Let them cool at least 10 minutes before removing, then enjoy!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/lemon-poppy-seed-muffins/