My husband and I did yard work all weekend long. I stared over the wall a couple times at the neighbor’s lemon tree trying to think of what I could make with those. Last night when I finished work and James was at Taco Tuesday with the boys, a large light bulb went off. Lemon Poppy Seed muffins! I always want to buy them in the store but they are jam packed with sugar and carbs. Here’s my Paleo tweaks. I hope you enjoy them as much as I do!
Makes about 24 mini-muffins and one dozen mini lemon poppy seed donut rings
What you will need:
¼ cup of coconut flour
¼ teaspoon sea salt or kosher salt
1/2 teaspoon of baking soda
1 tablespoon of vanilla
1/4 cup of melted coconut oil, grapeseed oil, or extra virgin olive oil
2 medium sized lemons juiced give you about ¼ cup of lemon juice
1/3 cup of honey or agave nectar
Zest from 2 lemons will give you about 1 Tbsp. of lemon zest
1 tablespoon of poppy seeds or chia seeds if you cannot find poppy seeds
Preheat oven to 325 degrees
In a medium bowl, combine coconut flour, salt and baking soda
In a large bowl, blend together eggs, agave or honey, oil lemon juice and lemon zest
Blend dry ingredients into wet slowly
Fold in poppy seeds
Fill each muffin tin, greased (or lined muffin pan) with about 1/4 cup of batter. *You can also use a Wilton’s mini donut pan, greased, which made cute little rings. These will just pop right out if you flip over the pan. Let them cool a couple minutes first before turning them over.
Bake for 16-20 minutes.
Let them cool and serve
Inspired by: Delighted Momma & Elana’s Pantry