Lemon and Poppy Seed Muffins (Gluten Free)
Prep
15 mins Cook
20 mins Serves
12
15 mins Cook
20 mins Serves
12
Ingredients
60g Coconut flour
108g Olive oil
4 large eggs
60 ml sweetener of choice (we used our Organic Agave Nectar)
60 ml lemon juice
3tsp poppy seeds
Zest of 1 lemon
1 tsp baking powder
½ tsp salt
Directions:
DOWNLOAD PDF- Pre-heat oven to 180 degrees C and line your muffin tray with cases.
- In one bowl combine the olive oil, eggs, agave lemon juice, and lemon zest.
- In another bowl combine the coconut flour, baking powder and salt.
- Add the dry ingredients to the wet in two batches and mix well. Add the poppy seeds and stir through.
- Distribute the batter amongst 12 muffin cups.
- Place in oven and bake for 20-22 minutes. Remove and allow to cool for 5 mins before taking out of tray and placing on wire rack to cool.
- Store in an air tight container.
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