Lemon Poppy Seed Muffins
Fresh lemon fills every bite of these vanilla muffins. The golden batter with tiny black freckles throughout, contains the warm, sweet flavor of vanilla, and is accented with a fresh burst of lemon. Enjoy these with a hot cup of tea.
10 minutes
35 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 148 |
| Fat: | 11 g |
| Carbohydrates: | 10 g |
| Protein: | 3 g |
| Calculated per serving. | |
Serves: 12
Serves: 12
Ingredients
- 1/2 cup 1/2 cup 1/2 cup Coconut Flour
- 1/2 cup 1/2 cup 1/2 cup Maple Syrup, Pure
- 6 whole 6 whole 6 whole Eggs, Pastured
- 1/2 cup 1/2 cup 1/2 cup Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced], melted
- 1/2 Tbsp 1/2 Tbsp 1/2 Tbsp Pure Vanilla Extract
- 1/2 tsp 1/2 tsp 1/2 tsp Salt
- 1/4 tsp 1/4 tsp 1/4 tsp Baking Soda
- 1 1 1 Lemon, zest
- 1 Tbsp 1 Tbsp 1 Tbsp Poppy Seeds
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to bake at 350°F.
- In a large mixing bowl, blend coconut flour, eggs, palm shortening, maple syrup, vanilla, baking soda, salt, and lemon juice with a hand mixer.
- Stir in lemon zest and poppy seeds.
- Place muffin papers into the tray.
- Fill each muffin cup with 1/4 cup batter.
- Bake at 350°F for 35 minutes.
Add a Note
My Notes:
About This Recipe
Cupcakes & Muffins Dairy Free FODMAP Free Nightshade Free Pescetarian Shellfish FreeNever Miss a Bite
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These are delicious! I substituted butter for palm oil shortening but that was it. Have a already become a favorite 🙂
Yummy! Nothing but muffin paper “corpses” left everywhere 🙂 ( No more crime shows for me…:)
Your instructions include lemon juice but your ingredients do not. Is this included? If so, how much?
Absolutely delicious! They’re pretty oily though… I made the first batch with coconut oil (I didn’t have the palm oil shortening), the second batch with 1/4 C coconut oil, the 3rd batch as-written, and the 4th batch with 1/4 C shortening. The most successful batch was the second one. I’m going to try again with 2 Tbs shortening, but I may just stick with the coconut oil after that.
But like I said… so yummy, as evidenced by the 4 batches I’ve already made.
Hi – Another thing that you may consider doing is using mini muffin trays rather than regular-sized muffins. Since mini muffins don’t hold as must moisture, they almost always turn out great! -Kara