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
- 3/4 cup of coconut flour
- 1/3 cup of almond milk or dry curd cottage cheese (you can also sub in SCD dripped/undripped yogurt)
- 1/4 cup of grapeseed oil
- 1/4 cup of honey
- 5 eggs
- 1 tsp of baking soda
- 1 tbsp of apple cider vinegar
- 1/2 tsp of pure vanilla extract
- 1 tbsp of lemon zest (approx 1 lemon)
- 1 tbsp of fresh lemon juice (freshly-squeezed)
- 1 tbsp of poppyseeds
lemon poppyseed muffins: how to
- using a large bowl or a food processor (food processor is recommended if you’re using dry curd cottage cheese rather than almond milk or yogurt), add the coconut flour, baking soda, zest, and combine.
- add in the almond milk (or dry curd cottage cheese/yogurt) and mix.
- add in the rest of your wet ingredients; 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 9-10 muffins. bake at 350 for 25-30 mins.
- remove from oven and allow to cool. store in fridge for the week, or freezer.
lemon poppyseed muffins (grain free, scd diet)
Ingredients
- 3/4 cup coconut flour
- 1/3 cup almond milk or dry curd cottage cheese you can also sub in SCD dripped/undripped yogurt
- 1/4 cup grape seed oil sub butter or coconut oil
- 1/4 cup honey
- 1/2 tsp pure vanilla extract
- 5 eggs
- 1 tsp baking soda
- 1 tbsp lemon zest approx 1 lemon zested
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp apple cider vinegar
- 1 tbsp poppyseed
Instructions
- using a large bowl or a food processor (food processor is recommended if you're using dry curd cottage cheese rather than almond milk or yogurt), add the coconut flour, baking soda, zest, and combine.
- add in the almond milk (or dry curd cottage cheese/yogurt) and mix.
- add in the rest of your wet ingredients; ending with the eggs, and combine everything well until it forms a thick batter.remove from oven and allow to cool. store in fridge for the week, or freezer.
- 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 9-10 muffins. bake at 350 for 25-30 mins.