Description
Grain-free and paleo-friendly coconut flour lemon poppy seed muffins. Light, fluffy, and packed with citrus flavor.
Ingredients
Scale
- 1/2 cup coconut flour
- 1/4 cup coconut oil, melted
- 4 large eggs
- 1/4 cup honey
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tbsp poppy seeds
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350°F. Line a muffin tin with paper liners.
- Whisk together coconut flour, baking soda, and salt.
- In another bowl, mix eggs, melted coconut oil, honey, lemon zest, and lemon juice.
- Combine wet and dry ingredients. Stir in poppy seeds.
- Divide batter evenly into muffin cups.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- For extra lemon flavor, add more zest.
- Use room temperature eggs for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg
Keywords: coconut flour, lemon poppy seed muffins, paleo, grain-free