I just ate one of these guys and I can not tell you how amazing these are. I don't eat gluten and dairy because those foods trigger some very scary migraines. So I tend to miss out on cake, cookies, scones, muffins, cinnamon rolls and basically all other amazing baked goods. And I miss them! So when I try out a new recipe and it's like the good ol' gluten-filled version, it really makes my day.
These gluten free lemon poppy seed muffins do not disappoint ( I betcha my family wont even be able to tell they are made with coconut flour).
What you need:
- 6 eggs (at room temp)
- 3 lemons juiced (about 5-6 TBSP)
- Zest of lemons if you want to make them extra tasty
- 1/2 cup honey
- 1/4 cup avocado oil (or ghee if you want a buttery, lactose-free experience)
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 3/4 cup coconut flour (I buy mine in the bulk section of Sprouts)
- 1 tsp baking soda
- 1/4 tsp salt
- 1-2 TBSP poppy seeds
What you do:
- Pre-heat the oven to 325 degrees
- Line a muffin tin with liners or grease generously
- In a blender, blend all the wet ingredients and then add the wet ones and poppy seeds
- Pour or scoop (about 1/4 cup) into twelve muffin things
- Bake for 25-30 minutes (until baked through)
- ENJOY!
No comments:
Post a Comment