Coconut Flour Lemon-Poppy Mini Muffins (GF)
Coconut flour is a nutritious gluten-free flour that’s both fiber rich and a good source of protein. It produces wonderfully light baked goods with a delicate sweet flavor. When using coconut flour, it’s important to add additional eggs and increase the liquid content of your recipes. This recipe is the perfect introduction to coconut flour…these delicious little muffins are guaranteed to disappear in an instant…Enjoy!
Recipe Update: To give these muffins an even bigger burst of lemony flavor, I've updated the recipe to include 1/8 tsp of pure lemon extract! Also, using butter rather than coconut oil is our personal favorite as the flavor and texture is amazing with butter for this particular muffin. But this recipe will work with coconut oil as well.
Lemon-Poppy Mini Muffins
½ cup organic coconut flour
1 tsp baking soda
½ tsp sea salt
4 large eggs
½ cup butter, melted (or coconut oil)
½ cup honey (we prefer clover honey, as it's mild flavor makes it a perfect choice baking)
1/8 tsp pure lemon extract
2 heaping tbsp fresh organic lemon zest (about 2 lemons)
1 tbsp poppy seeds
Preheat oven to 350 degrees. In a medium bowl, combine coconut flour, baking soda and salt. In a smaller bowl, whisk together melted butter and honey. Then blend in eggs and lemon extract, until well combined.
Add the wet ingredients to the dry, thoroughly whisking together until smooth. Then whisk in lemon zest and poppy seeds. Spoon batter into a 24-cup mini-muffin tin lined with mini-muffin baking cups. Bake 8-10 minutes, until golden and a toothpick inserted in center comes out clean. YUM!
This recipe was shared at:
• Ingredient Spotlight: http://eatathomecooks.com/category/ingredient-spotlight