These quick to make lemon and poppy seed muffins from The Groovy Food Company are so light and fluffy thanks to the coconut flour…
Lemon and Poppy Seed Muffins
Made with coconut flour, these muffins are so light and fluffy!
- 60 g coconut flour
- 110 g olive oil
- 4 large free-range eggs
- 60 ml sweetener of choice we used Organic Agave Nectar
- 60 ml lemon juice
- 3 tsp poppy seeds
- 1 lemon grated zest
- 1 tsp gluten-free baking powder
- ½ tsp salt
Preheat the oven to 180C/Gas Mark 4 and line a 12-hole muffin tray with muffin cups or cupcake cases.
In one bowl, combine the olive oil, eggs, agave, lemon juice and lemon zest. In another bowl, combine the coconut flour, baking powder and salt.
Add the dry ingredients to the wet in two batches and mix well. Add the poppy seeds and stir through.
Distribute the batter among the muffin cups.
Bake in the oven ake for 20-22 minutes. Remove and allow to cool for 5 minutes before taking out of the tray and placing on a wire rack to cool.
Store in an airtight container.