Another delicious recipe from the cookbook, Whole Food Energy by Elise Museles. A hit with 3 of my kids; the one who didn’t like it was not a fan of the strong coconut flavor. These recipes can easily be modified to remove that strong coconut flavor, though. These were moist and had a wonderful flavor from the lemons. If you have never tasted gluten-free baked goods, please know that they have a very different texture from gluten muffins. I happen to be a fan, but it may take some getting used to if it is new for you! These muffins are a great option for my oldest, who eats a mostly vegan diet. Since he won’t eat eggs alone, he can still benefit from the protein from all the eggs baked into these muffins. I did not add poppy seeds to mine because didn’t have any. They were still delicious, so I can only imagine how they would taste even better with the addition of the poppy seeds!
Lemon Poppy Seed Muffins with Raspberries
Ingredients (Makes 12 muffins):
- 1/2 cup coconut flour
- 1 tsp. sea salt
- 3/4 tsp. baking soda
- 5 eggs
- 1/2 cup coconut oil
- 1/2 cup honey
- 2 Tbsp. lemon juice (***I used 2 lemons)
- 1 Tbsp. grated lemon zest (***I used zest from 1 1/2 lemons)
- 1 cup frozen raspberries (add to batter frozen)
- 1 1/2 Tbsp. poppy seeds
Preheat oven to 350 F. Lightly oil muffin pan; I used coconut oil spray. Whisk eggs in a medium bowl. Stir in coconut oil, honey, lemon juice and lemon zest. Stir in coconut flour, sea salt and baking soda. Fold in raspberries and poppy seeds. This batter thickens the more you stir it. Fill muffin pans almost to the top and bake for 22-25 minutes, until a toothpick inserted in the center of the muffin comes out clean. These muffins should be enjoyed within a day. If not, they should be stored in the freezer and reheated prior to eating.
TIP: When trying a new recipe, let you children taste it before you send it in their school lunch. Unless you have a child who loves surprises!