(GF, DF, Paleo) Mini Lemon Poppy Seed Muffins


gluten free, grain free, dairy free muffinsOh the joys of snacking. Lets face it we all love to snack on little treats, but most of those treats aren’t very healthy for us. Instead of reaching for that cookie, chips, or white carb snack, grab a warm, soft, moist, mini lemon poppy seed muffin! These muffins are packed with healthy, pure ingredients that are GOOD for our bodies. Full of fiber, healthy fats AND protein. Feel great and satisfied after a little snack than sluggish with more carb/sugar cravings.

These muffins are extremely easy to make. They take at least 5 minutes to prepare the batter and another 10+ minutes to bake. How great is that? They are sweetened with a little organic raw honey, made completely out of coconut flour. Loaded with healthy fats from the coconut oil AND taste absolutely amazing!

One disclaimer – because these are mini muffins, try not to overindulge in them. I know, it’s hard because they taste so gosh darn delicious. Coconut flour is very high in fiber so if you are like me and have a sensitive tummy, don’t eat more than 2-3 in a day. Lets just say the bathroom was my friend the next day… Eat these seriously as a small snack and hide them for the rest of the day. I loved them too much I couldn’t stay away from them .

Second disclaimer – keep these mini. If you make these into normal size muffins then only eat 1 a day. Unless you can handle a good amount of fiber.

Now onto the recipe! This is an easy recipe to memorize

INGREDIENTS: Makes 18-20 mini muffins

  • 1/4 cup organic coconut flour
  • 1/4 teaspoon himalayan sea salt
  • 1/4 teaspoon baking soda
  • 3 large organic eggs
  • 1/4 cup unrefined coconut oil
  • 1/4 cup organic raw honey
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon organic poppy seeds

DIRECTIONS:

  1. Preheat oven to 350F degrees. Line 2 mini muffin pans with chlorine free paper liners
  2. In a small bowl, mix together the coconut flour, salt, and baking soda.
  3. In a medium bowl, mix together everything else.
  4. Add the flour mixture to the wet mixture and gently mix until everything is combined.
  5. Using a tablespoon, scoop the batter and evenly distribute the batter amongst the muffin pans.
  6. Bake for about 10-12 minutes, until the tops of the muffins lightly spring back when pressed
  7. Remove muffins from pan and cool for about 5-10 minutes. ENJOY!

 

A girl who can sometimes overindulge on delicious food – but who doesn’t?

Emma 

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