Total Time
16mins
Prep 8 mins
Cook 8 mins

We will be making these gluten free lemon poppy seed muffins at my class on March 17th at the Culinary School of the Rockies. I am sharing the recipe here for those of you that won’t be able to make it :-) To view the full recipe and more about my class, please click the link below: http://www.elanaspantry.com/desserts/lemon-poppy-seed-muffins/

Ingredients Nutrition

Directions

  1. In a medium bowl combine coconut flour, salt and baking soda.
  2. In a large bowl blend together eggs, agave, oil and lemon zest.
  3. Blend dry ingredients into wet.
  4. Fold in poppy seeds.
  5. Spoon 1 tablespoon of batter into each greased mini muffin cup.
  6. Bake at 350° for 8 to 10 minutes.
  7. Cool and serve.
Most Helpful

5 5

These are fabulous!! As good or better than any gluten-containing muffins I've made. I just love that these are completely grain free. Thanks for a delicious recipe!!!

5 5

We loved these. I did add a little xanthum, and a little lemon oil extract. Yummy.

5 5

I love these and bake them on a regular basis. The one change I made was to use coconut sugar rather than agave nectar. I've also made an orange version as well. Thanks!