Lemon Poppy Seed Muffin
Paleo--Dairy free, Nut free, Fish free
Lemon is one of my favorite flavors, almost tied with chocolate--almost. So every once in a while, when I miss the comforting aroma and flavor of a good lemon poppy seed bread, these little muffins really hit the spot. Light and airy, with that slight tanginess from fresh lemons, these muffins really make a rainy spring morning seem light and bright.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains eggs
dairy free
pescatarian
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 4 each eggs
- 1/3 cup coconut flour sifted
- 1/4 cup pure maple syrup (60ml)
- 2 teaspoon pure vanilla extract
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 2 teaspoons lemon zest (about 1 lemon)
- 1/4 cup coconut oil (60 ml), melted
- 2 teaspoon poppy seeds
- Carbohydrate 14.9059918436648 g
- Cholesterol 705 mg
- Fat 42.3032933547603 g
- Fiber 4.36354547972522 g
- Protein 22.9105135014656 g
- Saturated Fat 27.472391352155 g
- Serving Size 1 1 Serving (223g)
- Sodium 346.605818341925 mg
- Sugar 10.5424463639396 g
- Trans Fat 4.31053800127471 g
- Calories 519 calories
1. Preheat the oven to 350. 2. Place the dry ingredients in a medium bowl and whisk to combine. 3. Add the wet ingredients, except the coconut oil, and blend well with a hand mixer. 4. With the mixer on low, slowly pour in the coconut oil. Blend well. 5. Stir in the poppy seeds. 6. Fill 6 paper-lined muffin cups two-thirds full with batter. 7. Bake 21-25 minutes, or until golden brown on top and the center of each muffin springs back when pressed lightly. 8. Cool 5-10 minutes in the pan. Serve! Store any leftovers in an airtight container up to 3 days, or freeze up to 3 months.
