Lemon and poppy seed grain free Muffins

Inspired by grain free cake and muffin recipes I decided to have a go at making some lemon and poppy seed muffins. Here are the results

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Bouncy light texture with a medium sweet lemony taste, well worth giving them a try, We love them!

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Lemon and Poppy seed Muffins-

1/2 cup coconut flour

1/4 tsp bicarbonate of soda

1/4 tsp salt

4 large beaten eggs

1/2 tsp poppy seeds

1/4 cup of non dairy milk I used Koko dairy free but almond milk would work well too

1/2 cup raw honey

zest of 2 lemons

Topping –

2 tbsp lemon juice

1 tsp raw honey

2 tsp coconut oil ( I used Lucy bee raw organic coconut oil )

Method-

Pre heat oven 175oC

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Mix dry ingredients together

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Mix wet ingredients together

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pour the wet ingredients into the dry and mix well together

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remove all lumps

spoon into muffin cases ( I used some new muffin cases with foil insides, they were fab! no sticking  )

mix the topping together and spoon on to the top of the muffins

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any remaining juice can be used when the muffins come out of the oven for extra lemony taste.

pop in a pre heated oven for 20-25 mins ( mine took about 23mins )

cool on wire cooling rack and drizzle with remaining juice

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Enjoy warm or cold

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Happy Baking!

 

 

 

 

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3 thoughts on “Lemon and poppy seed grain free Muffins

  1. Pingback: Gluten free and low sugar breakfast ideas | Fabulously Free From

  2. Pingback: Review of Phil Vickery’s recipe for Banana split muffins | Fabulously Free From

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