Healthy Lemon Poppy Seed Muffins Recipe

Healthy Lemon Poppy Seed Muffins, for a healthy and delicious dessert! Gluten free and paleo.

Delicious and healthy lemon poppy seed muffins that are perfect for summer. Absolutely obsessed with this recipe and these lemon poppy seed muffins soon became my new favourite. You can watch how I made these on my Youtube Video below.

They are really easy to make too, with just seven ingredients needed. Just mix all the ingredients together, transfer to your muffintray,bake and your done. I think they make a perfect little snack, brunch or after dinner dessert.

They are also full of a lot of goodness:

Poppy seeds -Supply a dose of the minerals iodine, manganese, zinc, magnesium and copper.

Lemon – many nourishing elements like vitamin C, vitamin B6, vitamin A, vitamin E, folate, niacin thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc, and phosphorus

Coconut flour – high in fibre, protein, and healthy fats

Maca– contains over 20 amino acids, including 8 essential amino acids. Also contains, Vitamins B-1, B-2, C. Rich in Phosphorus, Selenium, E, Calcium, Magnesium, Potassium, Copper, Zinc, Manganese, Sulphur, Sodium, Iron

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My other healthy lemon poppy seed recipes

Lemon Poppy Seed Pancakes

Lemon Poppy Seed Vegan Biscuits

Skinny Lemon Muffins

Recipe- Healthy Lemon Poppy Seed Muffins, paleo and gluten free.

Ingredients

Method

1. Preheat oven to 325 f/160c

2. In a small bowl combine the coconut flour, baking soda, poppy seeds, and lemon zest.

3. In a separate bowl combine the lemon juice, coconut oil, honey, almond, eggs. Make sure your maple syrup and eggs are at room temperature. You can place the eggs in a bowl of warm tap water for a few minutes to help warm them up quickly. This will ensure that your muffin batter will be runny, and will easily mix and pour into the muffin cups. (Otherwise the coconut oil may harden and won’t mix evenly into the batter.)

4. Combine the liquid mixture with the dry ingredients.

5. Pour the batter into

   muffins tins

   and bake at 325 f/160c for 20 – 25 minutes.

Recipe notes

• coconut flour must be used in this recipe, subs wont work
• coconut oil must be melted or the batter will be dry