One of my favorite things to do is to recreate the food that I once loved to eat, simply because it’s just fun to do! I’m guessing I’m not the only one that once ate those giant muffins from Costco! The lemon poppyseed ones used to be my favorite! This is my take on those muffins, only not so gigantic and totally free of nuts, gluten, grains, dairy, and refined sugar!
These are REALLY good! It took me quite a few tries to get this recipe perfect, as nut-free baked goods tend to be pretty dry, and I wasn’t gonna settle for that. These are super moist and full of fresh lemon flavor! I made these muffins incredibly easy to make, because if baking requires more than tossing all of the ingredients in a food processor and pressing a button, odds are I won’t even bother. I highly recommend using parchment muffin liners for these, as grain free baked goods have a tendency to stick to even regular muffin liners. Hope you love them as much as my family does! Happy baking!
Lemon Poppyseed Muffins
- ½ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 4 eggs
- 2 tablespoons lemon zest
- ⅓ cup fresh lemon juice
- ½ cup palm shortening (or ghee/grassfed butter)
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 ½ tablespoons poppyseeds
- Preheat your oven to 350 degrees.
- Place all of the ingredients, except for the poppyseeds, into a food processor. Pulse until well combined, scraping down the sides as needed. Add the poppyseeds to the food processor and pulse a few more times until combined.
- Scoop the batter into the lined muffin tin. Bake 25-30 minutes, or until the tops of the muffins are lightly browned and they bounce back when lightly touched. Enjo!