These quick to make lemon and poppy seed muffins from The Groovy Food Company are so light and fluffy thanks to the coconut flour…
![Lamon and poppy Seed Muffins](https://www.freefromheaven.com/wp-content/uploads/2021/10/FOR-WEB-Coconut-Flour-Lemon-Poppy-Seed-Muffins-1-150x150.jpg)
Lemon and Poppy Seed Muffins
Made with coconut flour, these muffins are so light and fluffy!
Prep Time 15 minutes
Cook Time 20 minutes
Servings 12
Ingredients
- 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
Instructions
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Preheat the oven to 180C/Gas Mark 4 and line a 12-hole muffin tray with muffin cups or cupcake cases.
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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.
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Add the dry ingredients to the wet in two batches and mix well. Add the poppy seeds and stir through.
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Distribute the batter among the muffin cups.
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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.
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Store in an airtight container.