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
Equipment
- Oven
Ingredients
- 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
Instructions
- 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!
Notes
Yum!! And pinned
Thanks, Colleen!
These look fantastic!
Thanks so much!! 🙂
Give me some nowwwww!!!!
You know I would if I could, Mika!! 🙂
you’re amazing 😀
So are you, Meg! <3
Wow! Nice job!!
Thanks so much! 🙂
These look delicious!! I love how you used ghee… Awesome for baking!!
Thank you! I love ghee!
Do you melt the butter?
Hi Jamie! If you use butter, I would soften it. I used palm shortening so it’s already soft 🙂
I love poppy seed muffins! I also love nut free deserts 😛 I’m pretty sure that means I double love this! It’s pinned away 😀
I hope you love these! I brought them to a bbq over the weekend, and they were a huge hit! I love nut free desserts too 😉
Just made these and they are great. Thanks for the tip on parchment liners, I always find paleo muffins sticky with the regular ones!
So glad you liked them, Martha! I learned the hard way by not using liners at all…I was scrubbing for days 😉
Just made… Delicious! Thank you so much! I assume these are mini muffins? Wasn’t sure about how full to fill so mine were flat on top … not tall like yours. Please let me know! Can’t wait to try more of your recipes!
Thanks, Lisa! These are regular sized muffins – not sure if you noticed the servings, but it makes 10 muffins. 12 muffins made them just a little too small, although still super yummy…and then you have an excuse to eat two, or the whole batch! 😉
I’m from Scotland, what would the measurements be for flour, butter and honey please? Thanks!
Hi Louise, I used an online converter for the measurements, so they are approximate –
Coconut flour – 118g
Butter – 118g
Honey – 59g
Hope that helps! 🙂
Great thanks!!
Hi there! Could you suggest an egg replacement for these by any chance? I am on an AIP Whole 30 and am fairly certain if I don’t consume some sort of baked good soon I will go bananas! Thx 🙂
Hi Erin! Unfortunately I haven’t tested an egg replacement myself, so I’m not sure what would work. Check out this recipe from my friends, Tonja and Clare – they’re egg free and amazing! http://www.flametofork.com/2014/11/chewy-chocolate-chunk-cookies-aip-grain.html
Hope that helps! 🙂
These are SO YUMMY! Thanks for a delicious recipe!
I’m so happy you liked them!!