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Monday, 5 August 2013

Grain Free Lemon Poppy Seed Muffins

 I woke up craving muffins for breakfast today. Lemon poppy seed muffins to be exact. I have been using a lot of different combinations of alternative flours lately, and while they make a decent muffin, they also make the muffins quite dark (and with the sunflower flour, dark and green!!) So I kept this batter simple, with just coconut flour and a bit of chickpea flour, to keep the colour nice and light. The bright yellow yolks in the pastured eggs really help give this muffin a bright sunshiny yellow hue, just the thing you’d expect from a lemon muffin, with no artificial colours or ingredients.  The lemon flavour is subtle, they might benefit from a lemon glaze, but they are pretty tasty on their own.

Grain Free Lemon Poppy Seed Muffins

5 eggs, preferably pastured
1/3 cup coconut flour
¼ cup chickpea flour
¾ tsp baking soda
½ tsp salt
Juice of 1 lemon (3-4 tbsp)
¼ cup honey
¼ cup coconut oil
Zest of 1 lemon
1 ½ tbsp poppy seeds

Preheat oven to 350F. Zest your lemon and set zest  aside.
Using a immersion blender blend all ingredients EXCEPT the lemon zest and poppy seeds together well in a mixing bowl. Scrape sides of bowl and blender to ensure the dry ingredients are well combined.
Stir in the lemon zest and poppy seeds.

Fill 12 lined or greased muffin tins with batter and bake in preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean.
Let cool in muffin tin for 5 minutes, and then place on a wire rack to cool. 


  1. Is it possible to substitute more coconut flour for the chickpea flour? This sounds delicious but I don't have chickpea flour.

    1. Potentially yes, but not the entire amount. I would start with 1 tbsp extra, and let it absorb before adding another, til the batter reaches a nice consistency. Coconut flour is so much more "absorbant", you may only need 1 extra tbsp.