grain free lemon poppyseed muffins (coconut flour)

these fluffy lemon-flavoured muffins are filled with poppyseeds and they make the perfect breakfast companion or mid-day snack.

Recently I made apple chai muffins, and the consistency of those muffins were so good I recreated them, essentially, using an entirely different flavour. Actually, in the recipe post for the apple chai muffins I ranted about how much I love apples, but I equally love lemons– except I don’t eat lemons raw, but the flavour of lemons is definitely one of my favourites. 

When I created these, I had a surplus of lemons on hand, some of which were turned into muffins and cookies, and some of which were turned into lemon curd. I’ve always loved the combination of lemon and poppyseeds, I don’t know why it’s so freaking magical but it definitely is. 

So for these muffins, I referred to the same base I had on my apple chai muffins, with a few slight tweaks to make them lemon poppyseed variation instead, and they turned out perfect! I will definitely be making these lemon poppyseed muffins again (and again, and again).

It’s not an exact replica, but the base of these muffins does consist of coconut flour and dry curd cottage cheese, which helps with the fluffy-ness of the muffins, so they get nice and puffed up, without sinking afterwards. Of course baking soda and apple cider vinegar are also essential, and you’ll need approximately one lemon for both freshly-squeezed juice and zest. 

Like many SCD recipes, this one is best prepared in a food processor, but if you don’t have a food processor you can always opt for a stand mixer or handheld mixer. 

If you try these lemon-packed muffins, definitely tag me on Instagram so I can see your creation! @Grainfreee.

lemon poppyseed muffins: ingredients

• 1 cup coconut flour
• 1/2 cup coconut oil (sub butter or grapeseed oil)
• 1 cup honey
• 6 eggs
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• 1 tbsp lemon zest approx 1 lemon zested
• 4 tbsp squeeze of fresh lemon juice freshly squeezed (one whole lemon)
• 1 tbsp poppyseeds

lemon poppyseed muffins: how to

1. using a large bowl add the coconut flour, baking soda, zest, and combine.
2. add in the rest of your wet ingredients; honey, oil, vanilla, lemon juice, ending with the eggs, and combine everything well until it forms a thick batter.
3. once the wet ingredients are mixed in well, fold in the poppyseeds.
4. pour batter in a prepared muffin tray, lined with parchment paper cups. it will make approx 14 muffins.
5. bake at 350 for 25 mins. remove from oven and allow to cool.. 

Print Recipe

lemon poppyseed muffins (grain free, scd diet)

these fluffy lemon-flavoured muffins are filled with poppyseeds and they make the perfect breakfast companion or mid-day snack.

Course: Breakfast, Dessert, Snack

Servings: 14 muffins

Author: rose of grainfreee.com

Ingredients

• 1 cup coconut flour
• 1/2 cup coconut oil sub butter or grapeseed oil
• 1 cup honey
• 6 eggs
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• 1 tbsp lemon zest approx 1 lemon zested
• 4 tbsp squeeze of fresh lemon juice freshly squeezed (one whole lemon)
• 1 tbsp poppyseed

Instructions

• using a large bowl add the coconut flour, baking soda, zest, and combine.
• add in the rest of your wet ingredients; honey, oil, vanilla, lemon juice, ending with the eggs, and combine everything well until it forms a thick batter.
• once the wet ingredients are mixed in well, fold in the poppyseeds.
• pour batter in a prepared muffin tray, lined with parchment paper cups. it will make approx 14 muffins.
• bake at 350 for 25 mins. remove from oven and allow to cool.